½ cup bread-crumbs.
2 tablespoonfuls butter.
1 tea-spoonful anchovy sauce.
Season to taste with cayenne, salt and nutmeg.
Juice of half a lemon.
Rub the meat of the lobster, including the coral, a little at a time, in a Wedgewood mortar with the butter, until it is a soft paste. Put this into a saucepan with the seasoning, and heat to boiling, stirring constantly. Remove from the fire, and add the cream and lemon-juice, stirring in well. Fill the lobster shell with this mixture. Strew bread-crumbs over the top, and set on the upper grate of a quick oven until the crumbs begin to brown.
Send to table in the shell, laid upon a hot dish.
You can scallop crab in the same manner.