Take any of the lobster remaining from table and pound it until
the dark, light meat and coral are well mixed; put with it not quite
as much fine bread crumbs; season with pepper, salt and a very little
cayenne pepper; add a little melted butter, about two tablespoonfuls
if the bread is rather dry; form into egg-shaped or round balls;
roll them in egg, then in fine crumbs, and fry in boiling lard.