Select lobsters that are rather above the medium size; plunge them in boiling water for half an hour. When cool enough to handle, split in two and remove the entrails; cut the meat into dice, being careful to pick out all the meat from the claws. Prepare in a farina kettle a pint of rich gravy made from equal parts of cream and milk, thickened with a heaping tablespoonful of flour, creamed with 2 tablespoonfuls of butter. Season well with salt, cayenne pepper and a tiny pinch of grated nutmeg; add the lobster to the sauce thus made, place in a buttered baking-dish, cover with bread crumbs; place in a hot oven for 10 minutes to brown.