This is also a very delicate fish; it is boiled in the same manner as a
lobster, only allowing five minutes longer to each pound, but small ones
are useless; they are usually eaten cold with oil and vinegar; to send
them to table, dress the meat in the back shell by mixing the soft part
with a few bread-crumbs, seasoning it with a little pepper and salt, and
putting it in the centre of the shell; then pick the flesh from the
large claw with a fork, and filling up the two ends, separating it from
the other with some red spawn, place it upon a dish, surround it with
the small claws in a circle, and garnish with parsley.