By Elisabeth Ayrton
This very highly seasoned dish was sometimes made for Victorian gentlemen in their clubs for a late supper after much drinking. It was prepared at the table over a lamp.
Have ready all the meat from a lobster neatly cut into small cubes and slices. Put the butter into a small copper pan or chafing dish. Add the coral and stir in 2 tablespoons of strong clear stock or bouillon, 1 tablespo