For devilling lobsters I have a budget of recipes, but this seems to be about the best one in the lot: Split the lobster, after it is boiled, in two lengthwise, and put it into a baking-pan; season with salt and cayenne, and pour over it plenty of melted butter, and bake in a hot oven for five minutes. Just before serving spread over it a sauce of melted butter thickened with flour and seasoned with a few drops of lemon juice, a sprinkling of mustard, and a little Madeira or sherry wine.
Lobster Toast
Lest you should get so attached to this devilled lobster of mine, I hasten to put here an alluring sounding recipe, hoping you may be induced to try it before forming the devilled lobster habit. First fry a sliced onion in enough butter so that there will be no browning of it. Take out the onion in two or three minutes, as it is only intended to flavor the butter, and then fry in this butter the diced meat of two boiled lobsters for two or three minutes. Sprinkle in some chopped parsley and salt and pepper as you like it. Pour over the lobster a pint of white wine, and as soon as this gets to the boiling point take out the lobster and put it on slices of toast. Into the boiling wine put all the butter from the lobsters, just a few chopped mushrooms, if they are at hand, and pour over the slices of lobster toast. Have this just as hot as possible when sending to table, and you will find the alluringness of this dish is not in the telling of it only.
Lobster Tartlet
A lobster tartlet is a gastronomical dream, let me tell you, while we are on the subject, and after you try it you will be telling the same story. You should have tartlet moulds made of the very best puff paste, which you fill with diced cold boiled lobster, chopped cooked mushrooms, a caper or two, and a bit of mayonnaise.
Lobster à la Newberg
Lobster à la Newberg is such a staple dish that it seems almost like plagiarizing something or somebody to put it on record here. However, as no list of lobster dishes is correct without it, here it shall go. Cut the boiled lobster into two-inch pieces and fry over a tremendously hot fire, either in a chafing dish or on a range, for just two or three seconds; lessen the heat then, or pull the frying-pan into cooler quarters, while you cover the lobster with thick, rich cream. Let this come to a threat to boil, then stir in say three egg yolks to a pint of cream, the yolks stirred in a little cream, till it thickens a bit. Just a dash of sherry, say two tablespoonfuls, and there you are.
Stuffed Lobster Tails
For stuffing lobster tails cut the meat of the lobsters up rather finely, and add to it half its quantity of mushrooms. Fry in butter a bit, dilute with a little cream, season highly with cayenne and salt and fill the half tails with the mixture. Coat with bread crumbs that have been stirred about in melted butter, and brown in a hot oven.
Lobster Croquettes