Breaded Lobster.
Split the meat of the tail and claws, and season well with salt and pepper. Dip in beaten egg and then in bread crumbs, which let dry on the meat; and then repeat the operation. Place in a frying-basket, and plunge into boiling fat. Cook till a golden brown--about two minutes. Serve with Tartare sauce.
Stewed Lobster.
The meat of a two and a half pound lobster, cut into dice; two table-spoonfuls of butter, two of flour, one pint of stock or water, a speck of cayenne, salt and pepper to taste. Let the butter get hot, and add the dry flour. Stir until perfectly smooth, when add the water, gradually, stirring all the while. Season to taste. Add the lobster; heat thoroughly, and serve.
Curry of Lobster.
The meat of a lobster weighing between two and three pounds, one very small onion, three table-spoonfuls of butter, two of flour, a scant one of curry powder, a speck of cayenne, salt, a scant pint of water or stock. Let the butter get hot; and then add the onion, cut fine, and fry brown. When the onion is cooked add the flour and curry powder, and stir all together for two minutes. Add stock; cook two minutes, and strain. Add the meat of lobster, cut into dice, and simmer five minutes. Serve with a border of boiled rice around the dish.
Devilled Lobster in the Shell.
Two lobsters, each weighing about two and a half pounds; one pint of cream, two table-spoonfuls of butter, two of flour, one of mustard, a speck of cayenne, salt, pepper, a scant pint of bread crumbs. Open the lobster and, with a sharp knife, cut the meat rather fine. Be careful, in opening, not to break the body or tail shells. Wash these shells and wipe dry; join them in the form of a boat, that they may hold the prepared meat. Put the cream on to boil. Mix the butter, flour, mustard and pepper together, and add three spoonfuls of the boiling cream. Stir all into the remaining cream, and cook two minutes. Add the lobster, salt and pepper, and boil one minute. Fill the shells with the mixture, and place in a pan, with something to keep them in position (a few small stones answer very well). Cover with the bread crumbs, and brown for twenty minutes in a hot oven. Serve on a long, narrow dish; the body in the centre, the tails at either end. Garnish with parsley. If for a large company, it would be best to have a broad dish, and have four lobsters, instead of two. This is a very handsome dish, and is really not hard to cook. There is always a little more of the prepared lobster than will go into the shells without crowding, and this is nice warmed and served on slices of crisp toast.
Escaloped Lobster.
Prepare the lobster as for devilling, omitting, however, the mustard. Turn into a buttered escollop dish, and cover thickly with crumbs. Brown in a hot oven, and serve.