| And ate a lobster, and sang and mighty merry. |
| —Pepys' Diary. |
Take every creature in of every kind. |
| —Pope. |
Buttered Lobster.
Pick the meat from a boiled lobster and cut it into small pieces; sift over it the coral; mix with it also the liver, two tablespoonfuls of vinegar or three of lemon juice, one-third a cup of butter and one-fourth a teaspoonful, each, of cayenne and made mustard; heat in the blazer until thoroughly hot. Serve on cup-shaped leaves of lettuce with a quarter of a hard-boiled egg on the top of each portion.
Lobster à la Newburgh.
Ingredients.
- Meat of 2 medium-sized lobsters.
- 4 tablespoonfuls of butter.
- ½ a teaspoonful of salt.
- ¼ a teaspoonful of pepper.
- 2 tablespoonfuls, each, of sherry wine and brandy.
- Grating of nutmeg.
- Yolks of 4 eggs.
- 1 cup of cream.
Method.—Remove the meat from the shells and cut it into delicate slices. Put the butter in the blazer, and, when it melts, put the lobster into it and cook four or five minutes. Add the salt, pepper, nutmeg, wine and brandy. Stir the cream into the beaten yolks, and then stir both into the lobster mixture. Serve as soon as the eggs thicken the sauce.
Plain Lobster.
Pour three tablespoonfuls of lemon juice over the meat of one lobster and season with salt and pepper. Put three tablespoonfuls of butter in the blazer, and, when it is melted, add the prepared lobster; stir until hot and serve at once.