Melt in a saucepan one tablespoonful of butter and a heaping tablespoonful of flour.

Stir smoothly together, adding slowly one large cup of either stock or milk, a saltspoonful of mace, a pinch of cayenne pepper, and half a teaspoonful of salt.

Put in the lobster, and cook for ten minutes.

For curry, simply add one teaspoonful of curry-powder.

This stewed lobster may also be put in the shell of the back, which has been cleaned and washed, bread or cracker crumbs sprinkled over it, and browned in the oven; or it may be treated as a scallop, buttering a dish, and putting in alternate layers of crumbs and lobster, ending with crumbs.