Recipe: Deviled Lobster

Take out all the meat from a boiled LOBSTER, reserving the coral; season highly with mustard, cayenne, salt and some kind of table Sauce; stew until well mixed and put it in a covered Saucepan, with just enough hot water to keep from burning; rub the coral smooth, moistening with vinegar until it is thin enough to pour easily, then stir it into the Saucepan. The Dressing should be prepared before the meat is put on the fire, and which ought to boil but once before the coral is put in; stir in a heaping teaspoonful of butter, and when it boils again it is done and should be taken up at once, as too much cooking toughens the meat.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)