(Boston Cooking-School Cook Book, 1896)

Split a live lobster and put in a large omelet pan, sprinkle with one-fourth onion finely chopped and a few grains of cayenne, and cook five minutes.

Add one-half cup Tomato Sauce and cook three minutes; then add two tablespoons sherry wine, cover, and cook in oven seven minutes.

To the liver add one tablespoon wine, two tablespoons Tomato Sauce, and one-half tablespoon melted butter; heat in pan after lobster has been removed.

As soon as sauce is heated, strain, and pour over lobster.



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