Two cupfuls of minced lobster seasoned with a quarter tea-spoonful of salt, a dash of paprika, and one teaspoonful, each, of lemon juice and minced parsley. Moisten with one cup of thick drawn butter and the beaten yolk of one egg. When cool, shape into cutlets; egg and crumb them, let them stand for one hour on ice, then fry in deep, hot butter.
Two cups of boiled lobster meat, cut into dice. Season with paprika, salt and lemon juice. Heat a great spoonful of butter in a saucepan and turn in the lobster dice. Toss until smoking hot, add half a cup of cream, heated (with a bit of soda), then beat into it the whipped yolks of three eggs. Stir for one minute, and dish.
Send hot, buttered crackers around with it.
Heat a tablespoonful of butter in a frying-pan, and cook in it a tablespoonful of sliced onion. Strain out the onion, return the butter to the pan, and stir to a roux with a level tablespoonful of flour and a teaspoonful of curry powder. Add four tablespoonfuls of cream, heated (not forgetting the pinch of soda);lastly two cupfuls of lobster meat, cut into dice. Stir steadily until very hot, and dish.
All of these preparations of lobster may be made with canned lobster, although they must always be inferior in flavor to those made from the fresh fish. If canned lobster be used, drain oft every drop of the liquor and have the meat as dry as possible before it goes into the manufacture of the proposed dish.
Cover the bottom of a baking-dish with fine bread-crumbs. On this put a layer of lobster and season with pepper and salt; add another layer of crumbs, another of lobster and so on, until the dish is filled. Moisten with milk, strew with bits of butter and bake about twenty minutes.
Two cups of lobster meat, cut into dice. Reserve the coral, rubbing it to a paste with butter and lemon juice. Heat two tablespoonfuls of butter in a saucepan, add the lobster meat highly seasoned with paprika, French mustard, ten drops of Tabasco, or double the quantity of Worcestershire sauce and salt. As soon as it bubbles turn in the coral paste and let it just come to a boil before serving.
Pick the meat from boiled crabs, taking care not to break the shells. Flake the meat and mix with it a tablespoonful of melted butter, cayenne and salt to taste and a tablespoonful- of lemon juice. Return to the shells, sprinkle with bread crumbs and bits of butter, and bake.
Two cupfuls of crab meat, cut into dice, and half a can of cham pignons (mushrooms), cut into dice of the same size. Make a roux in a frying-pan of two tablespoonfuls of butter and one heaping tablespoonful of flour, stirred until smooth. Mix the crab meat and champignons well together, season with paprika, salt and a dash of onion juice; turn into the smoking roux; cook three minutes; remove from the fire; add quickly three table-spoonfuls of cream, heated, with a pinch of soda; set over the fire for one minute, add a glass of sherry, and serve hot.