Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

by Woman's Institute of Domestic Arts and Sciences

LOBSTERS, CRABS, AND SHRIMP

GENERAL CHARACTERISTICS

108. The shell fish, LOBSTERS, CRABS, and SHRIMP, come under the head of crustaceans; that is, animals consisting of jointed sections, each of which is covered with a hard shell. Their flesh is similar in composition to that of other fish, but it is tougher and harder to digest. However, it is popular because of its unique and delicate flavor. In fact, whenever these varieties of fish can be obtained along the seacoast or within a reasonable distance from the place where they are caught, they are considered a delicacy. If they can be shipped alive to any point, they are perfectly safe to use, although quite high in price because of their perishable nature.

109. Unless such shell fish can be procured alive in the markets, the use of a good brand of any of them canned is recommended. In fact, canned lobster, crab, and shrimp are very satisfactory and may be substituted for any of the fresh cooked varieties in the recipes that follow. It is true that some persons object to canned food because ptomaine poisoning sometimes results, but it has been found that ptomaine poisoning is more liable to result from eating these foods when they are bought in the market in poor condition than when they are secured in canned form. Care must be exercised, however, whenever use is made of canned food of any kind. Upon opening a can of any of these varieties of fish, the entire contents should be removed from the can at once and used as soon as possible. It must be remembered that the ptomaine poisoning that is sometimes caused by eating canned foods is not due to the fact that the foods come in tin cans, but that they are allowed to stand in the cans after they are opened. Upon their being exposed to the air, putrefaction sets in and causes the harmful effect.

110. Lobsters, crabs, and shrimp are very similar in composition, shrimp being slightly higher in protein and total food value than the others. If they are not prepared in an indigestible way, they are comparatively easy to digest. It has been proved a fallacy that lobster and ice cream are a dangerous combination, for if both are in good condition they may be combined with no ill effects to the normal individual.

LOBSTERS AND THEIR PREPARATION

111. DISTINGUISHING FEATURES.--Of these three types of sea food, lobsters are perhaps the most popular. They are found along the North Atlantic and North Pacific seacoasts. Alive, they are mottled bluish-green in color, but upon being cooked they change to bright red. As soon as they are caught, many of them are packed in ice and shipped alive to various points, while others are plunged immediately into boiling water and sold cooked. A live lobster ready for cooking is shown in Fig. 31. Lobsters vary greatly in size. Only those 9 inches or more in length can be sold, the smaller ones being thrown back into the water. When they are purchased either raw or cooked, they should be heavy for their size; that is, they should be heavy because of their plumpness and good condition.

112. PRELIMINARY PREPARATION.--To prepare a lobster, which should be alive, grasp it firmly by the back, as shown in Fig. 32, plunge it quickly, head first, into a kettle of rapidly boiling water, and then submerge the rest of the body. Be sure to have a sufficient amount of water to cover the lobster completely. Boil rapidly for 5 minutes; then lower the flame or remove to a cooler part of the stove and cook slowly for 1/2 hour. Remove from the water and allow to cool.