1 lb. fresh shrimp, peeled & deveined
1 can lobster
2 eggs
1 c. chopped onions
3/4 c. chopped celery
1/4 lb. butter or 1/2 c. cooking oil
1/2 c. green onion tops & parsley, chopped fine
1/2 c. cracker meal or bread crumbs
1/4 c. chopped bell pepper
2 stale hamburger buns or 3 slices stale bread
Salt, black pepper & cayenne (red pepper) to taste
1/2 lb. boiled shrimp, peeled & deveined

Set fresh shrimp aside after peeling. Put oil or butter, onions and 1 cup of chopped celery into a heavy pot. Season to taste with salt, black pepper and cayenne. Cook slowly in uncovered pot until onions are wilted. Grind lobster and boiled shrimp in food chopper. Mix with onion mixture and cook 15 minutes over medium heat in uncovered pot. Add buns which have been soaked in eggs; mix well. Add bell pepper, remainder of celery, green onion tops, parsley and cracker meal or bread crumbs. Mix well.

Split each fresh shrimp lengthwise, almost to the end and flatten out. Stuff centers of split shrimp with mixture, holding each shrimp in the hand and squeezing it together to form a croquette. Roll in all- purpose flour, then dip in heavy egg batter and roll in bread crumbs. Fry rapidly for 5 minutes in deep fat at 375 degrees. Serves 5.