Lobsters in Casserole

A sauce of tomato puree, sherry, shallots and cayenne complement scallops of lobster in casserole.

Cut the tails of some boiled lobster into scallops, and place them in a circle in a silver casserole. Fry some chopped shallots in a little butter fore a few minutes, then pour in a little sherry wine and finish cooking. When they are done pour over the shallots some Spanish sauce and tomato puree, mix in equal quantity, stir and boil for five minutes, and dust in a little cayenne pepper. Cut the meats of the lobster claws in small dices, put in the center of the casserole, pour over the sauce, stand the casserole in the oven for ten minutes to warm the lobster and serve.