367 | Stuffed Lobster.
—Fill six empty lobster-tails with forcemeat (No. 222), roll them in bread-crumbs, put them on a baking-dish, smoothing the surface with the blade of a knife; place them in a baking-pan. Pour a little clarified butter over, and brown gently in the oven for six minutes, and serve on a folded napkin with a garnishing of parsley-greens.