The markets are now so well supplied with these delicious shell fish, that they may be obtained in good condition all the year. The canned lobster is also convenient in an emergency, for use in soups and salads. Lobsters are put alive into boiling salted water, and cooked twenty minutes from the time the water boils. They should not be eaten until cold, and never be kept more than eighteen hours after boiling. Lobsters are difficult of digestion, and should be eaten with mustard, cayenne pepper, and lemon juice or vinegar.

How To Choose A Lobster

Select one of medium size, heavy in proportion to the size. Those with hard, solid shells, streaked with black, will be found full of meat; those with thin shells are watery. If the tail spring back quickly when straightened, the lobster is fresh.

How To Open A Lobster

Wipe the shell with a wet cloth Break off the large claws, separate the tail from the body and the body from the shell, leaving the stomach, or lady, in the shell; then remove the small claws. Save the green liver and coral. Crush the tail by pressing the sides together, then pull it open on the under side, and take out the meat in one piece. Draw back the flesh on the upper end of this meat, and remove the intestinal canal, which runs the entire length. This is sometimes black, and sometimes the color of the meat. Break off all the gills on the body before picking the meat from the joints, as they are liable to drop off with the meat, and are too woolly to be palatable. The gills, stomach, and intestines are the only parts not eaten. Break the body in the middle, and pick the meat from the joints, being careful not to take any of the bones. When the shells of the large claws are thin, cut off a strip down the sharp edge, and remove the meat whole; or break them by hammering on the edge. Never pound them in the middle, as that crushes the meat. If the lobster shell is to be used for serving the meat, cut down the under side of the tail with a sharp knife, and remove the meat without breaking the outside shell. Trim the inside, and clean the shell. The body shell may be cleaned, split in halves, and trimmed with sharp scissors into the shape of clam shells.

Plain Lobster

The simplest way of serving lobster is by many considered the best. Remove the meat from the shell, and arrange in a tasteful manner; or cut it into small pieces. Let each person season to taste with salt, pepper, vinegar, and oil, or melted butter.

Stewed Lobster

Cut the lobster fine; put it in a stew-pan, with a little milk or cream. Boil up once; add one tablespoonful of butter, a little pepper, and serve plain or on toasted crackers. Cook lobster just long enough to heat it, as a longer cooking renders it tough.

Creamed Lobster

For one pint of lobster meat cut fine, make one pint of white sauce (see page 189). Season with salt, cayenne, and lemon. Heat the lobster in the sauce, but do not let it boil. Serve on toast.

Curried Lobster

Make a curry sauce (see page 190) and warm the diced lobster in the sauce.

Scalloped Lobster

Season one pint of lobster, cut into dice, with salt, pepper, and cayenne. Mix with one cup of cream sauce (see page 190); fill the lobster shells, using the tail shells of two lobsters. Cover the meat with cracker crumbs, moistened with melted butter. Bake till the crumbs are brown. Put the two shells together on a platter, with the tail ends out, to look like a long canoe. Lay the small claws over the side to represent oars. Garnish with parsley. The lobster may also be served in scallop shells.

Fig. 9. Scalloped Lobster.

Devilled Lobster

The same as the preceding receipt, with the addition of more salt, pepper, and cayenne; add, also, chopped parsley, onion juice, mustard, and Worcestershire sauce.

For Lobster Soup, Chowder, Cutlets, Croquettes, and Salad, see the Index.