Lobster

552. Lobster As Served

The common mode of sending this excellent shell-fish to table is very generally known. We subjoin a few uncommon modes.

553. Lobster - Curried

Take the meat of a fine lobster, or two, if they should be small, place in a stewpan two dessert-spoonfuls of curry powder, add of butter two ounces, an onion cut in very fine strips, and three dessertspoonfuls of fish stock. When they are stewed well, add the lobster; simmer gently for an hour, squeeze in half a lemon, season with a little salt. In the eastern method the expressed juice of spinach is usually added. This is obtained by simply putting spinach, without any water, into a saucepan, and when done enough, press out the juice, and add it with butter, cayenne, and salt, to the gravy. Prawns may be dressed in this fashion.

554. How To Stew Lobsters

Extract from the shells of two lobsters, previously boiled, all the meat; take two-thirds of a quart of water, and stew the shells in it, with mace, unground pepper, and salt. Let it boil an hour or more, till you have obtained all that is to be got from the shells; then strain. Add the richest portions of the lobster, and some of the best of the firm meat to some thin melted butter; squeeze a small portion of lemon juice into it; add a table-spoonful of Madeira, pour this into the gravy, and when warmed it is ready to serve.

555. Lobster Butter

The hen lobster should be selected, on account of the coral; take out the meat and spawn, and bruise it in a mortar; add to it a tea-spoonful of white wine, season with pepper, salt, nutmeg, and a little grated lemon peel; add four ounces of fresh butter, slightly dusted over with flour. Work this well together, and then rub it through a hair sieve; it should be kept in a cool place until ready to serve.

556. How To Roast Lobsters

Take live lobster, half boil it, remove it from the kettle in which it is boiling, dry it with a cloth, while hot rub it over with butter, set it before a good fire, baste it with butter; when it produces a fine froth, it is done: serve with melted butter.

557. Gratin Of Lobster

Take out all the meat from a large lobster, then wash the body, tail, and shells, if the lobster was first cut in half down the back, then dry them and butter them, and sprinkle them with bread crumbs, chop up the meat fine, and a little parsley and shalot, a few drops of essence of anchovies, a spoonful of vinegar, cayenne pepper, and salt, a little bechamel sauce, boil all well together, add a yolk of egg, put it to cool, then fill your shells or paper cases, cover it with bread crumbs and some pieces of butter, brown them in the oven, dish on a napkin.