‘Boyle the lobsters till they come out of the shells then take the tailes and clawes and season them with mace, salt and peper then put them into a pott and bake them with sweet butter and when they come out of the oven take them out of the pott and put them into a long pott and clarifie the butter they were baked in with as much more as will cover them very well and set them by for use.’