Cut half a pound of the flesh of a boiled lobster into small dice. Put
two ounces of butter into a stew-pan, and when it bubbles sprinkle in
two ounces of flour (one table-spoonful). Cook it; then pour in a cupful
of boiling cream and the lobster dice. Stir it until it is scalding hot;
then take it from the fire, and, when slightly cooled, stir in the
beaten yolks of three eggs, a grating of nutmeg, a little Cayenne
pepper, and salt to taste. Return the mixture to the fire, and stir it
long enough to well set the eggs.
Butter a platter, on which spread the lobster mixture half an inch deep.
When cold, form it into the shape of chops, pointed at one end;
bread-crumb, egg, and crumb them again, and fry them in boiling lard.
Stick a claw into the end of each lobster chop after it is cooked.
Place the chops in a circle, overlapping each other, on a napkin.
Decorate the dish by putting the tail of the lobster in the centre, and
its head, with the long horns, on the tail. Around the outside of the
circle of chops arrange the legs, cut an inch each side of the middle
joints, so that they will form two equal sides of a triangle.