TAKE the meat out of the claws and belly of a boiled lobster, put it in a marble mortar, with two blades of mace, a little white pepper and salt, a lump of butter the size of half an egg, beat them all together till they come to a paste, put one half of it into your pot, take the meat out of the tail part, lay it in the middle of your pot, lay on it the other half of your paste, press it close down, pour over it clarified butter, a quarter of an inch thick.—N. B.