Stuffed Lobster à la Béchamel

• 2 lb. lobster.
• 1½ cups milk.
• Bit of bay leaf.

Remove lobster meat from shell and cut in dice. Scald milk with bay leaf, remove bay leaf and make a White Sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, yolks of eggs slightly beaten, and lemon juice. Add lobster dice, refill shells, cover with buttered crumbs, and bake until crumbs are brown. One-half chicken stock and one-half cream may be used for sauce if a richer di