They are served warm. It is an excellent dish for breakfast.
Fried.—To be fried, the lobster must be bled; separate the body from the tail, then cut the tail in pieces, making as many pieces as there are joints. Put these pieces in a frying-pan with two or three ounces of butter, and one onion, chopped fine; set on a sharp fire, stir now and then tin the whole is fried, then add a bunch of seasoning composed of three sprigs of parsley, one of thyme, a bay-leaf, and a clove; salt, pepper, and three gills of Madeira wine; boil gently till reduced about half; dish the pieces of lobster according to fancy; add two or three tablespoonfuls of gravy to the sauce, stir it, give one boil, and turn it over the lobster through a strainer; serve warm.
Another way.—Proceed as above in every particular, except that you use Sauterne or Catawba wine instead of Madeira, and, besides the seasonings, add half a dozen mushrooms, or two truffles, or both.
Dish the mushrooms and truffles with the lobster, then finish and serve as the above.
Craw-fish.—These are found in most of the lakes, brooks, and rivers.
In some places they are called river-crabs, or freshwater crabs.
They resemble the lobster, and are often taken for young lobsters.
Besides being a beautiful ornament and much used to decorate dishes, they are excellent to eat and very light.
They are dressed and served like lobsters and crabs.