I tried my hand at Mrs. Beeton's "Hot Lobster" this week, and I must say, it was a delightful journey into the past. The first thing that struck me was the simplicity of the ingredients and method. I found that using my food processor to blend the lobster meat with the butter and seasonings made short work of creating the smooth paste called for in the recipe. It's a detail that modern cooks will appreciate. I was surprised by how easily the mixture took shape when formed into a lobster mold. This dish is perfect for the occasional entertainer who wants to impress with a vintage-inspired seafood centerpiece. I used a lobster mold from my great-aunt's collection, and it was a hit at my dinner party. The baked lobster looked stunning on the table, and the flavors were rich and comforting. The pounded mace added a unique, warm note that I hadn't expected. I served it with a side of modern aioli for dipping, which balanced the old and new beautifully. If you're looking to elevate your seafood game with a touch of history, this recipe is a must-try.