Lobster.
Lobster should be perfectly fresh. If it be cooked, the odor should be fresh and the shells look bright, and when the tail is drawn back it should spring into position again. If the lobster be bought alive, see that it moves lively. To boil it, plunge it into boiling water and cook gently from ten to twenty minutes. A very small lobster will cook in ten minutes and a large one in twenty. Cooking a lobster too long or at too high a temperature makes it tough, dry, and stringy. When it is impossible to get the fresh lobster, the canned article may be used instead, though it is of the greatest importance to buy only the goods put up by first-class houses.
Curry of Lobster.
1-1/2 gills of lobster meat.
1/2 pint of meat stock.
2 tablespoonfuls of butter.
1 generous tablespoonful of flour.
1 teaspoonful of salt.
1/6 teaspoonful of Cayenne.
1/6 teaspoonful of white pepper.