How To Open Lobsters

Separate the tail from the body, and twist off the large and small claws. Then cut the thin shell on the inside of the tail, and remove the meat. Split this lengthwise through the center and take out the intestinal vein, which is sometimes red, sometimes white or even black. Then draw out the body of the lobster from the main part, discarding the lungs, stomach and liver. Save the coral, pull off the wooly gills, then pick out the meat that lies between the body bones.

If the lobster is small, cut the claws with the scissors and remove the meat; if large and tough it will be necessary to break them. The small claws and tips of the large claws may be reserved for garnishing.

How To Boil Lobsters

Have the water boiling rapidly, and allow a handful of salt to a gallon of water. Enough water should be allowed to cover the lobster. Drop in the lobster and let boil hard for a few minutes, then more gently, allowing twenty minutes in all for a medium-sized lobster.

Broiled Live Lobster

If possible, order the lobster dressed at the fish market; pull off the small claws and put the lobster in a broiler, well-oiled with olive oil. Broil from eight to ten minutes on the flesh side, then turn and broil half the time on the shell side. Break open the large claws and pour over melted butter before serving.

If necessary to dress the lobster at home, use a heavy, pointed knife and make a sharp, deep cut throughout the whole length of the lobster, beginning at the mouth. Spread open and remove the stomach and the intestinal vein.

Baked Live Lobster

Put the lobster fat and the meat from the body in a bowl, mix this with an equal quantity of soft bread crumbs, a tablespoonful of minced green peppers, a half teaspoonful of lemon juice and a little salt and pepper. Replace in the body shell, lay the lobster in a pan and put four narrow strips of thinly-sliced bacon over the lobster. Bake thirty minutes in a moderate oven.

Buttered Lobster

Meat from a two-pound lobster

1 teaspoonful Worcestershire sauce

1 teaspoonful mustard

1/2 teaspoonful salt

4 tablespoonfuls hot butter 1 tablespoonful minced parsley 1/2 teaspoonful paprika 1 teaspoonful vinegar

Put the seasonings together in a saucepan, add the butter and lobster and saute (fry) till very hot. Serve' on buttered toast, or in browned pointed rolls.

Lobster Savory

1 cupful lobster meat

1/4 cupful chopped mushrooms

2 tablespoonfuls butter

3 tablespoonfuls flour 1/4 teaspoonful salt Few grains pepper

1 teaspoonful parsley

1 1/2 cupfuls brown soup stock

1 tablespoonful ham (chopped)

1 tablespoonful carrot (chopped)

2 tablespoonfuls celery (chopped)

1/2 teaspoonful minced onion 2 cloves

Melt the butter, add the vegetables and flour, and cook until browned, then add the stock slowly. Boil till the vegetables are tender, strain and add the lobster meat. Serve in timbale cases, or in bread croustades.

Lobster Farci

2 1/2 cupfuls boiled lobster 1 1/2 cupfuls cream or milk 3 tablespoonfuls butter 3 tablespoonfuls flour 1/4 teaspoonful nutmeg Few grains cayenne 6 tablespoonfuls bread crumbs

Yolks 2 hard-cooked eggs

1 teaspoonful salt

1 tablespoonful chopped parsley

Whites 2 hard-cooked eggs

1/2 teaspoonful Worcestershire sauce

Make a white sauce of the butter, the milk, flour and the seasonings. Remove from the heat and add the parsley, minced, and the egg yolks, mashed. Stir in the lobster meat, and the egg whites cut in small cubes.

Have the lobster shells washed and dried. Cut off the sides of the body shells one-half inch. Fit the body and tail-pieces together, put in the mixture cover with buttered crumbs, and bake till brown.

Lobster Cutlets

2 cupfuls chopped lobster meat 1/2 teaspoonful salt Few grains cayenne Few gratings nutmeg

1 teaspoonful lemon juice

1 egg yolk

1 teaspoonful finely-chopped parsley 1 cupful thick white sauce

Mix the ingredients in the order given. Shape in the form of cutlets, crumb and fry as croquettes. (See chapter on frying.) Make a cut at the small end of each cutlet and insert in each the tip of a small claw. Serve around a mound of parsley, with sauce tartare.

Lobster, Chafing-Dish Style

2 1/2 cupfuls boiled lobster meat 1 1/2 cupfuls cream or milk 2 tablespoonfuls butter 1 1/2 tablespoonfuls flour Few grains cayenne Few grains nutmeg

3 hard-cooked egg yolks

1 teaspoonful salt

1 tablespoonful chopped

Parsley Dash Celery Salt

Make a white sauce as follows - mash the egg yolk and mix with the flour. Melt the butter, stir in the flour mixture and seasonings, and add the cream gradually. Add the parsley and lobster meat cut in dice. Let boil and serve very hot on buttered toast.