Fry to a golden brown, and serve at once; or they may be fried like pancakes in a little hot fat.

Whole clams or oysters may be used instead of chopped ones, and fried singly.
TO BOIL LOBSTERS OR CRABS.
Be sure that the lobster is alive, as, if dead, it will not be fit to use.
Have water boiling in a large kettle, and, holding the lobster or crab by the back, drop it in head foremost; the reason for this being, that the animal dies instantly when put in in this way.

An hour is required for a medium-sized lobster, the shell turning red when done.

When cold, the meat can be used either plain or in salad, or cooked in various ways.

A can-opener will be found very convenient in opening a lobster.
STEWED OR CURRIED LOBSTER.
Cut the meat into small bits, and add the green fat, and the coral which is found only in the hen-lobster.