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(2) Split some small Lobsters lengthwise into halves ; pick the meat out of the shells, and cut it into slices, reserving the shells for further use. Put a small chopped onion into a saucepan with loz. of butter, and stir over a quick fire for a few minutes, then pour in 1 pint of white sauce, and stir till boiled down to two-thirds its original quantity. Put the flesh of the Lobster in the sauce, season with salt, pepper, cayenne, and essence of anchovies, stir it over the fire for a minute or so, then move it to the side, and mix in the beaten yolks of two eggs ; it must not boil after the eggs are added, or it will curdle. Clean out the shells of the Lobster, fill them with the mixture, cover each with a layer of grated breadcrumb, and brush over with a paste-brush dipped in beaten eggs. Place the shells in a quick oven for ten minutes, and brown under a salamander. Arrange the shells on a folded napkin or an ornamental dish-paper spread over a hot dish, garnish with a few neat sprigs of fresh parsley, and serve while very hot. Lobster — continued. Lobster a la Provenqale. — Cut a Lobster, uncooked, as for Lobster a la Bordelaise, No. 2, and put the pieces in a saucepan with an onion, a small clove of garlic, a bayleaf, a small piece of thyme, a sprinkling of pepper and salt, and a little oil. Cook the Lobster, and, when done, take the pieces out, drain, and put them in another saucepan. Put a little Madeira, brandy, and Spanisli sauce with the herbs in the saucepan, and boil till reduced ; strain the sauce through a fine sieve on to the Lobster, and stir it over the fire till thoroughly hot again.. Arrange the pieces of Lobster on a hot dish, pour over the sauce, and serve. Lobster a la St. Malo. — Split a cooked Lobster lengthwise into halves, and pick out all its flesh. Cut the best part into collops, and put the remainder into a mortar with the coral and about 2oz. of butter, and pound until quite smooth ; then rub the paste through a fine sieve. Pour 1 breakfast-cupful of clear gravy and 1 tea-cupful of thick cream into a lined stewpan, and boil until somewhat reduced, then stir in well 2 or 3 table-spoonfuls of thick tomato sauce and the pounded mixture, and season with a small quantity of cayenne pepper. Butter a shell, strew some finely-minced truffles at the bottom, dip the Lobster collops in the sauce, and put them in the shell ; pour the remainder of the sauce over the top, and strew over in moderate quantities some finely-minced parsley, shallot, and grated breadcrumb ; distribute a few small pieces of butter on the top, and bake until nicely browned in a brisk oven. Serve the Lobster while hot in the shell. Lobster a la St. Stephen. — Select a fresh Lobster, and chop the meat into small pieces. Put it into a sautipan with 1 gill of salad-oil, and cook for five minutes ; then pour oh' the oil, and put in 2 table-spoonfuls of sherry, a little pepper, salt, cayenne, chopped parsley, and garlic, and 2 table-spoonfuls of Chablis ; let this boil for about five minutes, then add 2 table-spoonfuls of Spanish sauce, and boil for a few minutes longer. Dish up the Lobster, add loz. of butter and a little lemon-juice to the sauce, boil up again, pour it over the Lobster, and serve.