Lobster Croquettes

(See Croquettes).

For Lobster Salad

(See Salads).

Lobsters Boiled

To choose lobster see hints on marketing. Put the lobster in boiling water head first, let it boil from half to three quarters of an hour according to its size. For every 4 pounds of lobster add ½ teacupful of salt to the water. When done and cool, crack the shell, break off the claws and remove the meat carefully to the dish upon which it is to be served, extracting all the; blue veins. Serve warm with a sauce, or cold as a relish.

Lobster Relish

Take a cold boiled lobster, heat over a moderate fire. Prepare a sauce of equal parts of water and vinegar seasoned well with pepper, salt and butter, pour this over the lobster, let it boil up and serve immediately.

Lobster Curry

Lobsters, chickens and pigeons are excellent for curries. Fry a slice of pork brown in a sauce-pan, take up and add the cooked lobster, picked up nicely. Let it brown, put in a little boiling water, (if to be a chicken curry, take the soup instead). Add 1 teaspoonful of curry powder, and the fried pork, let it stew a few minutes. Mix 1 teacupful of boiled rice (hot), with 1 teaspoonful of curry powder, and turn over the curry.

Scalloped Lobsters

Chop the boiled lobster meat fine, season highly with pepper, salt, butter and cutsup, put in 1 table-spoonful of vinegar, moisten still further with milk; heat the mixture and bake in a buttered dish with bread-crumbs sprinkled over the top.