Lobster Cream

Lobster cream should be served in the shells, very hot.

Pick the meat from a boiled lobster and chop it small; place it in a saucepan, season to taste with salt and pepper and a small quantity of grated nutmeg; moisten with half a tablespoonful of vinegar and one teaspoonful of sherry, stir it over the fire until hot, then dredge lightly with flour and add two ounces of butter and a teacupful of cream. Stir the mixture while it is boiling and let it cook for ten minutes. Wash the body shell of the lobster and dry well, then pour the mixture into it. Place the lobster on a fancy dish and serve it while very hot.