Remove meat from 2 lbs. boiled lobster and flake fine; remove tough muscle from 1 dozen small raw oysters and add to lobster; mash together in a pulpi, add beaten yolks of 4 eggs, salt, pepper and a little lemon juice; then fold in beaten whites of eggs. Turn into well buttered molds, decorated with lobster coral, sliced gherkins and pimentoes; cover with buttered paper and bake 30-40 minutes in pan of hot water. Serve with sauce supréme. Garnish with small claws and celery tips. Crab flake or salmon may be used instead of lobster. Will serve from 12-15 people.
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