Plain Lobster

Remove lobster meat from shell, arrange on platter, and garnish with small claws. If two lobsters are opened, stand tail shells (put together) in centre of platter, and arrange meat around them.

Lobster Cocktail

Allow one-fourth cup lobster meat, cut in pieces, for each cocktail, and season with two tablespoons, each, tomato catsup and Sherry wine, one tablespoon lemon juice, six drops Tabasco Sauce, one-eighth teaspoon finely chopped chives, and salt to taste. Chill thoroughly, and serve in cocktail glasses.

Fried Lobster

Remove lobster meat from shell. Use tail meat, divided in fourths, and large pieces of claw meat. Sprinkle with salt, pepper, and lemon juice; dip in crumbs, egg, and again in crumbs; fry in deep fat, drain, and serve with Sauce Tartare.

Lobster Cocktail. - Page 186.

Fruit Cocktail. - Page 569.

Buttered Lobster

2 lb. lobster

3 tablespoons butter

Salt and pepper Lemon juice

Remove lobster meat from shell and chop slightly. Melt butter, add lobster, and when heated, season and serve garnished with lobster claws.

Scalloped Lobster

2 lb. lobster

1 1/2 cups White Sauce II

1/2 teaspoon salt Few grains cayenne

2 teaspoons lemon juice

Remove lobster meat from shell and cut in cubes. Heat in White Sauce and add seasonings. Refill lobster shells, cover with buttered crumbs, and bake until crumbs are brown. To prevent lobster shells from curling over lobster while baking, insert small wooden skewers of sufficient length to keep shell in its original shape. To assist in preserving color of shell, brush over with olive oil before putting into oven. Scalloped lobster may be baked in buttered scallop shells, or in a buttered baking dish.

Devilled Lobster

Scalloped lobster highly seasoned is served as Devilled Lobster. Use larger proportions of same seasonings, with the addition of mustard.

Curried Lobster

Prepare as Scalloped Lobster, adding to flour one-half teaspoon curry powder when making White Sauce.

Lobster Farci

1 cup chopped lobster meat Yolks 2 "hard-boiled" eggs 1/2 tablespoon chopped parsley 1 cup White Sauce I

Slight grating nutmeg 1/3 cup buttered crumbs Salt Pepper

To lobster meat add yolks of eggs rubbed to a paste, parsley, sauce, and seasonings to taste. Fill lobster shells, cover with buttered crumbs, and bake until crumbs are brown.

Lobster and Oyster Filling (For Patties or Vol-au- Vent)

1 pint oysters 1 1/4 lb. lobster 1 1/2 cups cold water 1 stalk celery 1 slice onion Salt

1/4 cup butter 1/3 cup flour 3/4 cup cream Worcestershire Sauce Lemon juice Paprika

Clean and parboil oysters; drain, and add to liquor body bones and tough claw meat from lobster, water, celery, and onion. Cook slowly until stock is reduced to one cup, and strain. Make sauce of butter, flour, strained stock, and cream. Add oysters and lobster meat cut in strips; then add seasonings. One-half teaspoon beef extract is an improvement to this dish.