Lobsters should be purchased alive and plunged into boiling water in which a good proportion of salt has been added. Continue to boil according to size about 20 minutes. Crabs should be boiled in the same manner, but only a little more than half the time is necessary.
The only parts of lobster not used are the "lady," gills and intestinal cord.
To open a boiled lobster, wipe off shell, break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach, on shell. Put aside green fat and coral; remove small claws; remove woolly gills from body, break latter through middle and pick out meat from joints. Cut with sharp scissors through length of under side of tail, draw meat from shell. Draw back flesh on upper end and pull off intestinal cord. Break large claws and remove meat.
CREAMED OYSTERS
To each 30 oysters use 1½ cups thick cream sauce [page 35]. Put oysters with liquor into shallow pan over quick fire and boil about one minute or until edges curl, and add cream sauce, stirring; until smooth.
Or put on oysters with 1 tablespoon butter; when cooked add 1 tablespoon flour which has been mixed with little cold water; add ½ cup milk, ½ teaspoon salt and ⅛ teaspoon pepper. Worcestershire sauce may be added if desired. Boil 1 minute and serve on thin squares of toasted bread, garnish with parsley.