A large sea crawfish, the cuirass being strewn with blue spots more or less big on a reddish foundation which covers a white tissue. This crustacean is not very fleshy, feeds but little and is very difficult to digest; when cooked it turns red. Its claws and tails are the only meaty parts and are excellent for food.

Spiny Lobster (Langouste), Pali-Nurus Loeusta

The spiny lobster has two large horns in front of its eyes, two others underneath and it is with these it catches and draws toward it the fish on which it feeds. Its back is covered with prickles and very rough. During the winter this crustacean lives in the deep ocean and is very common in the Mediterranean sea. Its meat can only be digested by robust stomachs and it always requires to be highly seasoned.

Fig. 272.

Fig. 273.

(1024). Lobster Or Spiny Lobster, American Style (Homard Ou Langouste A L'Americaine)

Cook in a court bouillon some medium sized lobsters, proceeding exactly as described in crawfish an court bouillon (No. 1009); drain and then split them lengthwise in two. Cover with sweet oil in a sautoire, some onions and shallots both finely minced, also thyme and bay leaf; lay the lobsters over, the cut side on top, heat for a few minutes, season, and pour into the bottom of the sautoire, two gills of white wine, and the same quantity of court bouillon stock; cover closely and boil over a good fire for twelve minutes, then keep it warm without boiling for ten minutes longer. Drain, strain off the liquid, put it back to reduce to a half-glaze, then thicken it with tomato sauce (No. 549), mingling in a few spoonfuls of Madeira wine. "When the sauce is finished, take it from the fire and butter it with fresh butter, adding a dash of cayenne pepper, and half a gill of burned brandy; dress and pour the sauce over the whole.

(1025). Small Lobsters A La Bordelaise (Petits Homards A La Bordelaise)

Take four small lobsters weighing one pound each and kill them in boiling water, drain, and break off the large claws, put them together in a narrow saucepan, and moisten to three quarters of their height with a court bouillon made with white wine (No.:!9); let cook for twelve minutes, then set aside, and leave them fur ten minutes longer in their slink. Cut up into three-sixteenth of an inch squares, half a pound of carrots, a quarter of a pound of unions, and a quarter of a pound of celery rout; parboil them separately and finish cooking them in broth for three-quarters of an hour, letting the liquid fall in a glaze until they are done, then add some tomatoes cut up in dice: keep this on one side. Drain the lobsters, split them each in two lengthwise, and detach the half tads from the bodies; suppress the claw shells and return the tails to their shells, also the bodies; place again in the saucepan, cover and keep warm. Strain their broth and free it of fat. let it reduce to a half-glaze, and thicken with a few spoonfuls of brown sauce (No. 414) reduced with Madeira and a little tomato sauce ( No. 549). Finish with two spoonfuls of burnt brandy, and a pinch of cayenne; take it from the fire to stir in some butter and the vegetable stock; range in vegetable dishes the half bodies, and half tails in their shells, set the shelless claws on top. and cover over with a part of the sauce, serving the remainder in a sauce boat.