Broiled Live Lobster

1 lobster

Salt and pepper

Melted butter

Kill the fish by inserting a sharp knife in its back between the body and tail shells, severing the spinal cord. Split lengthwise, remove the stomach and intestinal canal, crack the large claws and lay the fish as flat as possible. Brush the meat with fat; season with salt and pepper, place in a broiler, with the shell side down, and broil slowly until of a delicate brown. Twenty minutes is usually long enough. Turn the broiler and broil for ten minutes longer. Serve hot, with melted butter.

Baked Live Lobster

Prepare as for broiling. Lay the lobster in a baking-pan, shell side down, season with salt, pepper and butter. Bake about forty minutes in a hot oven (400° F.), basting it twice with melted butter.

Lobster Farci

2 lobsters

1 cup milk

1 tablespoon butter

1 tablespoon flour

2 tablespoons bread-crumbs

1 tablespoon parsley

Salt and pepper


3 egg-yolks, hard cooked

Boil the lobsters and cut the meat into small pieces. In opening the lobsters be careful not to break the body or tail shells. Make a white sauce with the milk, butter and flour. Remove from the fire and add the crumbs, parsley, lobster, salt and pepper, a grating of nutmeg and the yolks of the eggs mashed very fine. Mix all well together. Wash the shells and wipe them dry, and with a pair of scissors cut off the under part of the tail shells. Join the large ends of both tail shells to one body shell, to form a boat-shaped receptacle. Put the lobster mixture into this boat, brush over the top with beaten egg, sprinkte lightly with bread-crumbs, and bake in a moderate oven (3 50°-400° F.) fifteen to thirty minutes.

Creamed Lobster, Salmon Or Tuna

No. 1.

2 tablespoons butter or other fat 2 tablespoons flour 1 cup milk

1 teaspoon salt

1 teaspoon pepper

2 cups boiled or canned lobster, salmon or tuna

Make a white sauce with the fat, flour and milk. Add seafood cut into small pieces and the salt and pepper. Some cooks add a teaspoon of curry-powder.

No. 2.

2 cups fresh or canned lobster 1 cup milk 1 cup soft bread-crumbs

3 eggs

2 teaspoons anchovy sauce

3 tablespoons cream Salt, pepper and cayenne

Heat the milk and pour it over the bread-crumbs. When nearly cold, add the beaten eggs, the lobster chopped fine, anchovy sauce, salt and pepper, and a large pinch of cayenne. Stir well, then add cream. Pour into an oiled mold, cover with an oiled paper and steam one hour. Serve with anchovy or other fish sauce.

Deviled Or Scalloped Lobster

2 cups fresh or canned lobster 1 cup soft bread-crumbs

1 hard-cooked egg

2 teaspoons lemon-juice Salt



1 tablespoon butter or other fat 1 tablespoon flour 1 cup milk

Cut the lobster meat into dice. Add one-half cup of breadcrumbs, the egg chopped very fine and the lemon-juice, seasoning generously with salt and cayenne pepper and a grating of nutmeg. Make a white sauce of the fat, flour and milk. Add the white sauce to the lobster mixture to make a paste. Fill scallop-shells or shallow ramekins with the mixture, smooth the tops, sprinkle with remaining bread-crumbs and bake in a moderate oven (350°-400 F.) from fifteen to thirty minutes.