Curry of Lobster.

Kill two live lobsters, remove the meat from the tails, split each tail piece in two lengthwise, and remove the entrail found therein; cut the meat into inch pieces. Put into a frying pan two tablespoonfuls of Antonini Olive Oil, when hot add the lobster, toss the pieces about a few moments, and strew over the meat a tablespoonful of J. P. Smith's Curry Powder. Cook fifteen minutes, stirring continually; add the juice of two Florida oranges, then quickly remove the pan from the fire and when the agitation in the pan ceases, serve on toast. Dainty rice croquettes may be served with the dish.