Lobster Cutlets

These may be economically made with preserved lobster. Small claws of fresh lobsters, which are used by way of ornament, can always be had at trifling cost of the fishmonger; but, if not convenient to use these, parsley stalks can be substituted. Cut up the lobster into small pieces, and mix it with a sauce made as directed for croquettes, adding shrimp or anchovy sauce to taste. Mould the paste into small cakes, egg and crumb and fry them in the wire basket in the same manner as croquettes. Drain, and into each cutlet stick a small lobster claw, arranging them neatly on a fish paper.

If the cutlets are made of fresh lobster, the hen should be chosen, and the coral be pounded, rubbed through a sieve, and mixed with the other ingredients.

Scalloped Lobster

Strain the liquor from a tin of preserved lobster into a basin, mix with it two tablespoonfuls of fine flour, and stir on to it a gill of boiling water. Put this into a stewpan with an ounce of fresh butter, and stir until thick; add a teaspoonful of essence of anchovy, and a pinch of cayenne pepper; pick any bits of shell or cartilage from the lobster, and add it to the sauce. Butter a tin dish, put in it a thick layer of bread-crumbs and on this the lobster; cover with a thick layer of crumbs, spread bits of butter thickly on the top, and bake in a quick oven for fifteen minutes. If not brown, use the salamander, or colour before the fire in Dutch oven.

Lobster En Beignets

Preserved lobster answers very well for these. Moir's or Bray and Hayes' are the best brands. Divide the lobster into as nice pieces as you can - the smaller answers well for sauce or scalloping - and dip each into a good frying batter as directed for ox brains, but adding to it a little cayenne pepper and a few drops of Burgess's Essence of Anchovies. Fry the beignets quickly in oil or good fat, and serve hot.

Lobster Sauce

Make plain butter sauce in the proportion of one ounce of flour, half a pint of boiling water, and two ounces of fresh butter. Put into this the meat of the lobster cut into small pieces, the coral pounded very fine, a pinch of cayenne, and anchovy or shrimp essence to taste. Let the lobster get hot in the sauce without boiling, and serve with salmon or turbot.