All of these preparations of lobster may be made with canned lobster, although they must always be inferior in flavor to those made from the fresh fish. If canned lobster be used, drain off every drop of the liquor and have the meat as dry as possible before it goes into the manufacture of the proposed dish.
Scalloped lobsters
(Contributed)
Cover the bottom of a baking-dish with fine bread-crumbs. On this put a layer of lobster and season with pepper and salt; add another layer of crumbs, another of lobster and so on, until the dish is filled. Moisten with milk, strew with bits of butter and bake about twenty minutes.
Deviled lobster
Two cups of lobster meat, cut into dice. Reserve the coral, rubbing it to a paste with butter and lemon juice. Heat two tablespoonfuls of butter in a saucepan, add the lobster meat highly seasoned with paprika, French mustard, ten drops of Tabasco, or double the quantity of Worcestershire sauce and salt. As soon as it bubbles turn in the coral paste and let it just come to a boil before serving.
Deviled crab
Pick the meat from boiled crabs, taking care not to break the shells. Flake the meat and mix with it a tablespoonful of melted butter, cayenne and salt to taste and a tablespoonful of lemon juice. Return to the shells, sprinkle with bread crumbs and bits of butter, and bake.
Crabs and champignons
Two cupfuls of crab meat, cut into dice, and half a can of champignons (mushrooms), cut into dice of the same size. Make a roux in a frying-pan of two tablespoonfuls of butter and one heaping tablespoonful of flour, stirred until smooth. Mix the crab meat and champignons well together, season with paprika, salt and a dash of onion juice; turn into the smoking roux; cook three minutes; remove from the fire; add quickly three tablespoonfuls of cream, heated, with a pinch of soda; set over the fire for one minute, add a glass of sherry, and serve hot.