Cook lobster in fish stock. Cut them in h alf, and break off the claws. Remove all the meat from the claws and the bodies, and reserve the bodies without spoiling the shells. Cut the meat into small dice size. Brown the shallots lightly in butter, and add the white wine or sherry. Reduce this to a quarter (heat??), then add the cream and the bechamel sauce, season with salt, paprika and cayenne pepper to taste. Add chopped parsley and reduce well, until it coats the spoon with which it has been stirred. Add the meat to the sauce, and continue cooking for a minute or two. Remove from the fire, and finish off with a little mustard powder and about 3 oz of the grated cheese. Fill the shells with this mixture, sprinkle with grated cheese, and glaze at great heat in the oven or under the broiler. Do not serve lobster in cold shells. Glaze: 2 beaten eggs or 2 oz butter. Siegfried Wiegard

St. Ann's Altar and Rosary Society, Kaneohe, Hi, April 1972