No. 167. Lobster to Broil.—Of late this has been a very popular dish in the lunch rooms of Boston. First split the lobster lengthwise, which kills it at once, discard the lady and the dark vein, brush a little melted butter over the open sides and broil over a clear fire, first the shell side, then the other. Serve with melted butter.
No. 168. Lobster to Bake Whole.—Split, as for broiling, place the parts in pan open side up, sprinkle lightly with bread crumbs moistened with butter and bake twenty to thirty minutes in quick oven. The claws may be cracked and baked at the same time. Serve with melted butter, or a sauce, if preferred.
No. 169. Lobster Soup.—Chop one pound of boiled lobster meat—canned may be used—very fine. Put into double boiler, one quart each, milk and water, when it comes to a boil, stir in two tablespoons flour and add the chopped lobster, with pepper, salt and the faintest suspicion of mace, let it boil up once, add a small piece of butter, pour into tureen and serve hot.
No. 170. Lobster Chowder.—Chop one pound boiled lobster meat—canned will do—rather course. Boil one quart of milk and stir in four pounded or rolled crackers, then add the lobster. Season with salt and pepper, boil up once and serve. One small onion may be boiled, chopped and added with the lobster, if liked, but it is rich enough without.
No. 171. Astor House Lobster.—Take two live lobsters of a pound and a half each, split them, take out the meat and cut into inch pieces. Put into saucepan, one oz. of butter and thicken smooth with flour, when it melts add the lobster, stir for four or five minutes, add one gill of water, a tablespoon of catsup, a speck of cayenne, and a wine glass of sherry, simmer five minutes, add one dozen button mushrooms, cover, simmer three minutes, season and serve.
No. 172. Lobster Fricassee.—Add to the chopped meat of a boiled lobster, salt, white pepper, speck of cayenne, a tablespoon of cream and one of vinegar. Mix well; melt in a saucepan a tablespoon of butter, add the lobster and let it simmer until very hot and serve immediately.
No. 173. Lobster a la Francaise.—Remove the meat from a freshly boiled lobster and cut into small pieces about one inch square; pound the yolks of three hard-boiled eggs, mix with them half a teaspoon of salt, one teaspoon of mustard and a little cayenne, mix thoroughly, and add slowly four tablespoons of melted butter and four tablespoons vinegar; pile the lobster high in the center of a dish, pour the sauce over it, and sprinkle over the whole, parsley and lobster coral; garnish the edge of the dish with crisp yellow leaves of lettuce and slices of lemon.
No. 174. Lobster Cutlets.—Pick the meat from a large lobster and two small ones and pound it in a mortar with a part of the coral and a seasoning of pepper and salt, a blade of pounded mace, a little nutmeg and cayenne pepper; add the yolks of two well beaten eggs, the white of one and a spoonful of anchovy sauce; mix the above thoroughly and roll it out as you would pastry, with a little flour, nearly two inches thick; cut it into cutlets, brush them over with the yolk of egg, dip them into bread crumbs and fry a nice brown in butter, a spoonful of anchovy sauce and the remainder of coral; pour it into the centre of a hot dish, arrange the cutlets around it as you would cutlets of meat. Garnish each cutlet with an lobster leg.
No. 175. Stuffed Lobster.—Cut one pint boiled lobster meat into small dice shape pieces, season and mix with one cup cream and a few cracker crumbs, adding also the lobster butter. Clean the tail shells of the lobsters and fill with the mixture, cover with cracker crumbs, moisten with melted butter and bake until the crumbs are brown. Beaten egg may be mixed with the lobster, if it is desirable to make it richer, and using half wine and half cream makes it a yet more delicious dish.
No. 176. Devilled Lobster.—Cut rather fine one pound of boiled lobster meat and mix with one raw egg. Put into a saucepan one-quarter pound of butter and a tablespoon of flour, stir together until well blended, then add one gill of rich cream; season with saltspoon of salt and half as much cayenne, add a teaspoon of curry powder, one-third of a nutmeg, grated, one onion boiled to a paste, and then the lobster meat; cook two or three minutes and spread out on a platter to cool. When cool enough fill the shells with this mixture, brush over the surface with beaten egg and cover with bread crumbs, lay in a baking pan, put bits of butter on top of each, and bake a nice yellow in a brisk oven; serve hot as possible.