Fried Lobster
Remove lobster meat from shell. Use tail meat, divided in fourths, and large pieces of claw meat. Sprinkle with salt, pepper, and lemon juice; dip in crumbs, egg, and again in crumbs; fry in deep fat, drain, and serve with Sauce Tartare.
Clams Union League.—Page [185].
Oysters à la Ballard.—Page [181].
Lobster Cocktail.—Page [186].
Fruit Cocktail.—Page [569].