Lobster, American Style

This dish is made preferably from live lobster, but as this is inconvenient except in a few localities, directions are given for lobster previously cooked. Rub an agate stewpan with a clove of garlic, cut in halves; add one or two tablespoonfuls of butter or olive oil and when hot put in the meat of a two or three pound lobster, cut in small pieces, turn them over and over until hot, then add two tablespoonfuls of tomato puree, one teaspoonful of chopped parsley, one-fourth a teaspoonful of cayenne, one-third a cup of Sauterne, one-fourth a cup of burnt brandy, half a cup of well-reduced fish broth and a table-spoonful of meat glaze. Cover and let become hot, shaking the pan, occasionally, to mix the ingredients. Add salt as needed, and a tablespoonful of butter, in little bits. Lobster coral pressed through a sieve or chopped fine should be added when available.

Lobster, Cardinal

Cut the lobster into small cubes; add an equal weight of fresh mushrooms, broken in pieces and cooked in broth or in butter, also two or three truffles, cut in tiny cubes. Make hot without boiling, in Cardinal sauce. Use three-fourths a cup of sauce for each cup of material. Serve in china cases or in patty shells, etc. This dish is often covered with grated cheese and melted butter, and set to glaze in a very hot oven.

Lobster, Clarence

When convenient select live lobster and let simmer about twenty minutes in Court bouillon. Cut the meat in slices and allow (to a cup and a fourth of meat) a cup of Bechamel sauce, made with half to a full teaspoonful of curry powder. Pound the creamy portions of the lobster and the coral, if present, with two tablespoonfuls of cream, and strain through a sieve into the sauce; mix the coral through the sauce before adding it to the lobster. Lobster should be stirred as little as possible that the pieces may be kept intact. Serve in a border of rice cooked a la Indienne (with curry powder). Cook the rice (one cup) in stock or water with a teaspoonful of curry powder; add half a cup of butter just before removing from the fire. Pilaf rice may be used in place of rice Indienne.

Lobster Jambalaya

2 pounds of lobster

¼ cup rice boiled tender

½ an onion and

½ green pepper pod, chopped fine

2 tablespoonfuls of butter

2 tablespoonfuls of flour ½ teaspoonful of salt ½ teaspoonful of paprika 2 cups tomato purée

Have the meat of the lobster removed from the shell and cut in small pieces. Saute the chopped vegetables in the butter until softened and yellowed, but not browned. Add the flour and condiments, and when frothy, the puree; stir until boiling; set over hot water and stir in the rice and lobster.

Lobster In Green Pepper Cases

2 pounds of lobster

2 tablespoonfuls of butter

2 tablespoonfuls of flour

½ teaspoonful of curry powder

½ teaspoonful of paprika

¼ teaspoonful of salt

1 cup of milk or fish stock

2 yolks of eggs, beaten ¼ cup of cream

3 tablespoonfuls of port wine (at discretion) Dried coral, sifted

Prepare a curry sauce, add the meat of the lobster cut in small pieces; when hot, stir in the beaten yolks, mixed with the cream. Dip the edge of the peppers prepared to hold the mixture in the coral, dried and sifted, then fill with the preparation.