Lest you should get so attached to this devilled lobster of mine, I
hasten to put here an alluring sounding recipe, hoping you may be
induced to try it before forming the devilled lobster habit. First fry
a sliced onion in enough butter so that there will be no browning of
it. Take out the onion in two or three minutes, as it is only intended
to flavor the butter, and then fry in this butter the diced meat of
two boiled lobsters for two or three minutes. Sprinkle in some chopped
parsley and salt and pepper as you like it. Pour over the lobster a
pint of white wine, and as soon as this gets to the boiling point take
out the lobster and put it on slices of toast. Into the boiling wine
put all the butter from the lobsters, just a few chopped mushrooms,
if they are at hand, and pour over the slices of lobster toast. Have
this just as hot as possible when sending to table, and you will find
the alluringness of this dish is not in the telling of it only.