(The Art of Cookery, 1805)
Take three lobsters, boil the largest as above, and froth it before the fire.
Take the other two boiled, and butter them as in the foregoing receipt.
Take the two body shells, heat them hot, and fill them with the buttered meat.
Lay the large lobster in the middle, and the two shells on each side; and the two great claws of the middle lobster at each end; and the four pieces of chines of the two lobsters broiled, and laid on each end.
This, if nicely done makes a pretty dish.
Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp
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