Lobster Cutlets

Same as the preceding, forming them into shape to imitate a mutton chop, using the small claws to imitate bone handle.

Rissoles Of Lobster

Same preparation as for croquettes, but instead of breading them, they are rolled into paste and fried.

Lobster Patties

Lobster meat cut in dice, mixed into a lobster sauce, patty shells filled with it, top placed on; served on ornamented dish paper.

Bouchees Of Lobster

Same as the preceding but smaller, (bouchee means mouthful).

Stuffed Lobster

The croquette preparation filled into lobster shells, covered with sifted crumbs, basted with butter, baked brown and served.

Stewed Lobster

Lobster meat simmered in a flour and butter sauce, seasoned with vinegar, mustard and red pepper, finished with a glass of sherry wine; served on very hot toast, garnished with lemon slices.

Brochette Of Lobster

Slices of lobster meat from the tail, and very thin slices of parboiled bacon, arranged alternately on a skewer, rolled in a mixture of melted butter, seasoned with Worcestershire sauce, salt, pepper and nutmeg, broil, carefully turning them; served on a slice of very hot toast, with a little Maitre D'Hotel butter.

Broiled Live Lobster

At least that is what it is called, but the lobster is dead immediately the head is split, even though the flesh may quiver. The lobster split, the uneatable parts removed, seasoned with salt and pepper, placed within a wire hinged broiler, brushed with butter, broiled; served with melted butter and lemons.

Curried Lobster

Lobster meat made hot in a good curry sauce lightly flavored with anchovy essence; served within a border of dry boiled rice.

Lobster Sandwich

Mash some cheese and lobster coral, add mustard, pepper and salt to taste, mix into a smooth paste with tomato catsup, place between thin buttered bread, cut on the bias and serve on a lettuce leaf.

Lobster Toast

Minced lobster meat seasoned with salt and red pepper, then moistened with rich cream, made thoroughly hot and served on buttered toast.

Lobster, Bordelaise

Lobster meat sau-teed with a little minced onion, moistened with equal quantities of Madeira and Chablis wines, reduce to half glaze, then add equal parts of Espagnole and tomato sauces, bring to the boil, finish with chopped parsley and cayenne; serve in chafing dish.

Lobster Newburg

Meat of two lobsters cut in inch pieces with some sliced truffles, saute in butter for five minutes, then add a half cup of Madeira wine and reduce to one half; beat a cupful of cream with five egg yolks, add it to the lobster, shuffle about till thick; serve in a chafing dish.

Salpicon Of Lobster

Diced lobster meat, truffles and mushrooms added to a reduced Bechamel sauce; served either in paper cases or fancy croustades.

Baked Lobster In Shell

Lobster meat cut into very small dice, seasoned with salt, red pepper, mustard, onion juice, Worcestershire sauce, chopped parsley and Bechamel sauce, filled into lobster shells, covered with breadcrumbs, basted with butter, baked brown and served.