(Boston Cooking-School Cook Book, 1896)
1 cup chopped lobster meat.
Yolks 2 hard boiled eggs.
1/2 tablespoon chopped parsley.
1 cup White Sauce.
Slight grating nutmeg.
1/3 cup buttered crumbs.
To lobster meat add yolks of eggs rubbed to a paste, parsley, sauce, and seasonings to taste. Fill lobster shells, cover with buttered crumbs, and bake until crumbs are brown.