Potted Lobsters

Ingredients

• freshly-boiled lobsters
• 2 to 3 ounces firm new butter
• lobster coral
• pinch fine cayenne
• pinch pounded mace
• pinch lightly grated nutmeg
• to taste salt
• 1 quart or more fine brown shrimps
• clarified butter
• light green foliage or ornamentally-cut paper

Instructions

1. Separate carefully the flesh of freshly-boiled lobsters from the shells and from the tough red skin of the tails.
2. Mince the fish quickly with a very sharp knife and turn it immediately into a large mortar.
3. Strew over the lobster a mixed seasoning of fine cayenne, pounded mace, lightly grated nutmeg, and salt (sparingly at first, reduced to powder before adding).
4. Pound the lobsters to a perfect paste with two to three ounces of firm new butter per large fish (or less for small ones) and the lobster coral previously rubbed through a sieve.
5. If there is no coral, stew the red skin of the tails very softly for ten or twelve minutes in part of the butter, then strain and cool it completely before mingling it with the fish.
6. Regulate the degree of seasoning by taste, ensuring no flavour predominates over that of the lobster itself and avoiding over-spicing.
7. If desired, chop up and pound a quart or more of fine brown shrimps (very fresh and quickly shelled) with the lobsters.
8. Place the mixture in a cool larder or set it over ice for a short time to render it firm.
9. Press the mixture into potting-pans or moulds, taking care to press it into a compact, even mass and smooth the surface.
10. Run a little clarified butter over the surface when it is only just liquid (not hot).
11. Send the lobster to table neatly garnished with light green foliage, ornamentally-cut paper, or a small damask napkin.