NO. 39. CREAMED LOBSTER.
CREAMED LOBSTER
Cut the meat of boiled lobster into inch dice. Put a tablespoonful of butter in a saucepan with a teaspoonful of grated onion, let them cook a minute, then add a tablespoonful of flour. Stir for a few minutes to cook the flour, and then add slowly a cupful of stock and a tablespoonful of lemon juice, or a quarter of a cupful of white wine. When all this thickens add the lobster meat, turning it carefully so as not to break it. When the meat is heated remove it from the fire and mix in a quarter of a cupful of cream which has the yolk of an egg beaten in it. Replace it on the fire for just a minute.
Serve in fontage cups or as in illustration [No. 39].
For Lobster Newburg and other lobster dishes, see “Century Cook Book,” page 136.
BROILED LOBSTER
Parboil a lobster. As soon as it begins to turn red take it out. Split it in two down the back. Remove and discard the stomach and intestine. Remove the green and the coral.
Broil it fifteen to twenty minutes with the shell side to the fire, but turn the flesh side to the coals for a minute before removing it, then at once season it with butter, pepper, and salt.
Mix the green, which is the liver, and the coral with melted butter and use it as a sauce.