This is a traditional British recipe redacted from the redoubtable Mrs Beeton’s 1861 volume Mrs Beeton’s Book of Household Management, the classic Victorian cookbook.

Ingredients:

1. 2 cups chopped lobster meat
2. ½ teaspoon salt
3. Few grains cayenne
4. Few gratings nutmeg
5. 1 teaspoon lemon juice
6. Yolk 1 egg
7. 1 teaspoon finely chopped parsley
8. 1 cup Thick White Sauce

Method:

1. Mix ingredients in order given, and cool.
2. Shape in form of cutlets, crumb, and fry same as croquettes.
3. Make a cut at small end of each cutlet, and insert in each the tip end of a small claw.
4. Stack around a mound of parsley.
5. Serve with Sauce Tartary.