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(11) Chop one nice-sized fresh Lobster into small pieces, put it in a fiat stewpan with 4 table-spoonfuls of saladoil, and toss it over a brisk fire for a few minutes. Strain all the oil off, and pour over the Lobster 1 wineglassful of sherry and 1 wineglassful of Chablis ; season with salt, pepper, chopped parsley, and cayenne pepper, and boil for a few minutes ; then add 4 teacupful of Spanish sauce, and boil up again. Finish the Lobster with loz. of butter, and the juice of one lemon. Turn on to a hot dish, and serve. (12) Split two good-sized, fine, freshly-boiled Lobsters, pick all the meat out from the shells, cut it up into equalsized pieces lin. in length, and put it into a saucepan on the hot range with loz. of butter. Season with 1 pinch of salt and 4 saltspoonful of red pepper, adding two medium-sized truffles cut into small dice-shaped pieces. Cook for five minutes, add 1 wineglassful of good Madeira wine, and reduce to one-half, which will take about three minutes. Have the yolks of three eggs in a bowl with J pint of cream, beat well together, and add it to the Lobster. Gently stir for two minutes longer, or until it thickens well, pour it into a hot tureen, and serve at once. (13) Pick the flesh out of a large Lobster, or two small ones, cut it up, and put it into a stewpan with a small quantity of water and ^ pint of sherry ; season moderately with powdered allspice, mixed mustard, and a small quantity of cayenne, and let it simmer gently until tender. When the Lobster is cooked, put a small lump of butter that has been kneaded with flour into the sauce, stir it over the fire until thickened, then turn it on to a hot dish, and serve. Stewed Lobster a la Bordelaise. — Add to 1 wineglassful of red wine in a stewpan one chopped shallot and half of a small carrot, cut into exceedingly small pieces. Boil for five minutes, put in the meat from two boiled Lobsters cut into pieces, which should weigh about 141b., I pinch of salt, J pinch of pepper, and a very little nutmeg, and lastly J pint of velonte sauce. Stew well together for five minutes, and serve very hot. Timbales of Lobster. -Carefully pick out the white flesh of one or two Lobsters, according to the quantity required ; cut the flesh into small dice, and put them in a saucepan with some veloute sauce ; stir over the fire till on the point of boiling, then turn it on to a hot dish, and serve. Vol-au-Vent of Lobster. — Rub together 4 table-spoonfuls of btitter and 14 table-spoonfuls of flour. Pour gradually on this 1 pint of boiling white stock, boil up, and add the juice of half a lemon, a little salt, a few grains of cayenne, the yolks of two eggs beaten up in a little cold water, and the meat of two small Lobsters cut into dice. Stir for one minute over the fire. Fill a vol-au-vent case, put on the cover, and serve. For details respecting Culinary Processes, Utensils, Sauces, d:c., referred to, see under their special heads. d X Lobster — continued. Tinned Lobsters. — These are imported from the Fisheries in Newfoundland, and although much inferior to the fresh fish, they can be made very nice, if it he borne in mind that the cheapest are not the best.