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Creamed Lobster
1 lobster, or the meat from 1 can.
1 large cup of white or cream sauce.
Take the lobster out of the shell and clean it; Bridget will have to show
you how the first time.
Or, if you are using canned lobster, pour away all the juice and pick out
the bits of shell, and find the black string which is apt to be there, and
throw it away.
Cut the meat in pieces as large as the end of your finger, and heat it in
the sauce till it steams. Put in a small half-teaspoonful of salt, a pinch
of cayenne, and a squeeze of lemon. Do not put this in a large dish, but in
small ones, buttered well, and serve at once.
Stand a little claw up in each dish.
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