The meat of a lobster can be treated in the same way.
* * * * * EGGS, CHEESE, AND BREAKFAST DISHES.
BOILED EGGS.
Let the water be boiling fast when the eggs are put in, that it may not be checked.

They should have lain in warm water a few minutes before boiling, to prevent the shells cracking.

Allow three minutes for a soft-boiled egg; four, to have the white firmly set; and ten, for a hard-boiled egg.
Another method is to pour boiling water on the eggs, and let them stand for ten minutes where they will be nearly at boiling-point, though not boiling.

The white and yolk are then perfectly cooked, and of jelly-like consistency.
POACHED EGGS.
Have a deep frying-pan full of boiling water,--simmering, not boiling furiously.

Put in two teaspoonfuls of vinegar and a teaspoonful of salt.
Break each egg into a cup or saucer, allowing one for each person; slide gently into the water, and let them stand five minutes, but without boiling.