Plain Lobster.

Cut the meat into small pieces and mix the liver with it; dry the coral and rub it through a strainer over the meat. Serve with vinegar, melted butter, or with salad dressing; or mash the liver to a smooth paste, season it with salt and pepper. Thin it with oil or melted butter and vinegar and pour it over the lobster.

Stewed Lobster

Cut up the lobster. Allow one-half cup of milk to one pint of lobster. Heat the milk, add the lobster, one tablespoon of butter, and a little pepper. Boil up once and serve plain or on crisped crackers.

Scallops.

Rinse, parboil slightly in their own liquor, drain, and chop. Make a sauce by thickening the liquor with butter and flour, season with salt, cayenne, and one-fourth teaspoon of mustard. Put sauce and scallops together in a shallow dish, cover with crumbs, and bake until brown.

Scallops may be fried or. used for soups like oysters.

Curry Of Scallops.

Put one teaspoon of butter in a saucepan or chafing-dish, and when melted add one tablespoon of minced onion. After this is browned stir in one teaspoon of curry powder. Cook for five minutes, then add one pint of white stock, and let it simmer until reduced about one-half. Put in one pint of scallops, previously parboiled fifteen minutes, and cook from five to ten minutes. Add salt to taste.

Crabs

The soft shell crabs cannot be obtained everywhere, and should never be used unless alive and in good condition. The spongy substance and sand pouch must be removed and the crabs rinsed. Then they are prepared in many ways like clams and oysters and lobsters.

Hard shelled crabs are to be found in the markets alive, boiled, and canned. The meat is usually seasoned, mixed with a sauce, and served in the shells.

Frog's Legs

The skin is generally removed before they are sent to market. Blanch for five minutes in boiling water containing salt and lemon juice. Wipe dry and dip in batter, or egg and crumbs, and fry in deep fat until brown. Or parboil and serve with a sauce.

Shad Roe

Parboil the roe in salted water for five or ten minutes and drain. Then it may be seasoned and dipped in melted butter, and broiled or baked. Or it may be mashed, combined with seasoning, a few crumbs and beaten egg to hold all together, and then be shaped in balls or small croquettes which are rolled in egg and crumb and fried in deep fat.

Shrimps

Fresh or canned shrimps may be used like lobster, in salads or in cream sauce, or as a garnish.