Split 2 cooked lobsters in half, remove all the meat, and divide the shells in 8 parts. Cut the meat fine, crack the claws, pick out the meat. Melt 2 tablespoons of butter, add 1 of flour, stir and cook 2 minutes; add 1 1/2 cups of milk, stir and cook to a thick, smooth sauce; season with 1 teaspoon salt, 1/4 teaspoon of pepper. Mix the yolks of 2 eggs with 1/2 gill of cream, add them to the sauce, cook a few minutes, next add the lobster and 1 teaspoon parsley, chopped fine, stir 2 minutes over the fire. Put the filling into the lobster shells, sprinkle 1 teaspoon of grated bread crumbs and a few drops of melted butter over each. Place the shells in a shallow pan and bake 10 minutes in a hot oven. Toast a piece of oblong bread, fasten to the center of an oblong dish, and cover with butter, mixed with chopped parsley. Fasten the lobster claws with small skewers in the center on top of the bread, dress the lobster around it, garnish with small sprigs of parsley, and serve. - Mrs. C. J. Jeffries, Winnetka, 111.