Deviled Lobster

It ought to be a sin that deviled lobster should be so delicious.

Put three minced shallots in a stewpan with two ounces of butter and the brown meat of the crab; fry until the shallots are lightly browned, then pour in half a pint of milk, add half a tablespoonful of chutney, and season with salt, pepper and a small quantity of cayenne. Stir the whole over the fire until it is thick, then put in the lobster chopped. Have a metal table shell, fill it with the lobster mixture, strew a layer of grated breadcrumbs over the top, baste with three tablespoonfuls of warmed butter and brown in the oven. When done place the shell in the middle of the dish and garnish with parsley.