Ingredients:
-Lobster

Place the live lobster in a kettle containing about three inches of briskly boiling salted water. Cover immediately. From time water boils again, allow 18-20 minutes. Serve whole lobster, either hot or cold, with a side dish of melted butter.

Boil the lobsters 10 minutes. Set to one side the four large lobsters, flesh side up so juice will not run out of the shell. Remove meat from 3 chicken lobsters; cook shells with celery, parsley, and seasoning for 15 minutes - strain. This provides the lobster stock. In double boiler melt butter, add cream an yolks of eggs; stir as this thickens. Add lobster stock. Cook until the consistency of cream sauce. Remove from heat, add lobster meat, bread cubes, and sherry.
Next with a sharp pointed knife split the large lobsters. Remove intestinal vein, craw, and tomalley, cut under-shell from tail so meat will show, crack large claws, fell body cavity with dressing - be generous - and sprinkle with bread crumbs. Bake in 500° oven for 10 minutes; set under broiler to brown crumbs if needed. Can be prepared all but baking several hours in advance. Serve with melted butter.

For each serving split one live lobster. To do this use a sharp pointed knife. Cross the large claws and hold firmly with the left hand. Make a deep incision with the knife at a point between the two large claws and draw knife quickly through the entire length of body and tail. Remove intestinal vein and craw.
For four servings, prepare a dressing of 1 1/2 cups cracker crumbs or cracker meal, one-half teaspoon salt, moisten with two tablespoons Worcestershire sauce, and one cup melted butter. Spread dressing generously in cavity. For eye-appeal cut off four of the small claws from each lobster and press into the dressing. To preserve moistness, place large lettuce leaves over the dressing. Place lobsters on broiler 8-10 inches from unit and cook 25-30 minutes. Remove lettuce leaves which may have become charred. Serve Maine Broiled lobster with melted butter.

For each cup of boiled and chilled lobster meat cut in small pieces, allow one tablespoon mayonnaise. Mix thoroughly and chill again. place on crisp lettuce leaves and sprinkle paprika. Top with a whole lobster claw removed from the shell. Add a side dish of mayonnaise, if desired.

Blend two cups cooked chilled lobster meat with two tablespoons mayonnaise. Add one-quarter cup finely diced celery, if desired. Mix well and let stand in refrigerator until ready to use. Split and toast four hamburger rolls ad spread with melted butter. Fill rolls with lobster and serve.

Boil lobsters. After lobsters have been boiled remove meat immediately, saving the tomalley and coral if desired. For four servings, simmer the tomalley and coral in one-half cup butter 7 or 8 minutes, using a heavy kettle. Add the lobster meat, cut in fairly large pieces, and cook 10 minutes over low heat and cool slightly. Add, very slowly, one quart rich hot milk, stirring constantly. Use salt and pepper to taste. Allow the stew to stand 5 or 6 hours before reheating for serving. This is one of the secrets of truly fine flavor.
The preparation of the perfect Maine Lobster Stew is simple but it does not allow for short cuts. Stirring is most important in this masterpiece; otherwise it will curdle. According to experts on fine Maine cookery, the important steps to success in creating the perfect Lobster Stew are (1) The partial cooling before gently adding the hot milk, a mere trickle at a time; (2) the constant stirring until the stew blossoms a rich salmon under your spoon, and (3) finally the aging, since every hour that passes improves the flavor. Two days are set up by masters of Lobster Stew for aging, with a minimum period of 5 or 6 hours. Aging should take place in a cool room for the first few hours, and afterwards the stew should be kept under refrigeration until it is reheated and served.

Melt butter in top of double boiler. Add flour, mustard, salt and paprika. After making a paste of these, slowly add thin cream or top milk and whole milk. Stir constantly to make smooth and continue to stir and cook until thickened. Add the lobster meat which has been broken into pieces, not to small. Mix well and pour into a casserole.
Top Mixture with buttered coarse bread crumbs or crushed cereal flakes. Baked in a 350° oven only long enough to reheat mixture and lightly toast topping. Makes 4 generous servings.

Place all ingredients, except lobster, in top part of double boiler. Melt over hot water; stir to blend well. Cut lobster in small pieces; add to mixture and cook 6 minutes. Serve on toast with lemon wedges. Serves 4.

For each serving allow 1/4 cup lobster meat, cut in pieces. Blend with 2 tsp. tomato catsup, 2 tsp. sherry, 1 tsp. lemon juice, and 6 drops Tabasco sauce. Chill thoroughly and serve in cocktail glasses.

Sauté in butter the chopped onions and celery until tender. Add finely chopped meat from cold boiled lobsters. Let mixture simmer 3-4 minutes. Removed from heat and cream sauce, bread crumbs, and sherry.
Allow mixture to chill firm; shape into croquettes. Dip in well-beaten eggs and roll in bread crumbs. Fry in deep fat at 375° for 3-4 minutes. will make 12 croquettes.