Lobster timbales
Mix together a cup of cold boiled lobster, minced very fine, eight blanched and chopped almonds, and season with celery salt and white pepper. Stir in a half pint of whipped cream and the whites of four eggs beaten very stiff and work in an ordinary Hollandaise sauce. Turn into timbale molds and bake.
Lobster cutlets
Two cupfuls of minced lobster seasoned with a quarter teaspoonful of salt, a dash of paprika, and one teaspoonful, each, of lemon juice and minced parsley. Moisten with one cup of thick drawn butter and the beaten yolk of one egg. When cool, shape into cutlets; egg and crumb them, let them stand for one hour on ice, then fry in deep, hot butter.
Creamed lobster
Two cups of boiled lobster meat, cut into dice. Season with paprika, salt and lemon juice. Heat a great spoonful of butter in a saucepan and turn in the lobster dice. Toss until smoking hot, add half a cup of cream, heated (with a bit of soda), then beat into it the whipped yolks of three eggs. Stir for one minute, and dish.
Send hot, buttered crackers around with it.
Curry of lobster
Heat a tablespoonful of butter in a frying-pan, and cook in it a tablespoonful of sliced onion. Strain out the onion, return the butter to the pan, and stir to a roux with a level tablespoonful of flour and a teaspoonful of curry powder. Add four tablespoonfuls of cream, heated (not forgetting the pinch of soda); lastly two cupfuls of lobster meat, cut into dice. Stir steadily until very hot, and dish.