Broiled Lobster

Split the meat of the tail and claws, and season well with salt and pepper. Cover with soft butter and dredge with flour. Place in the broiler, and cook over a bright fire until a delicate brown. Arrange on a hot dish, pour Bechamel sauce around, and serve.

Breaded Lobster

Split the meat of the tail and claws, and season well with salt and pepper. Dip in beaten egg and then in bread crumbs, which let dry on the meat; and then repeat the operation. Place in a frying-basket, and plunge into boiling fat. Cook till a golden brown - about two minutes. Serve with Tartare sauce.

Stewed Lobster

The meat of a two and a half pound lobster, cut into dice; two table-spoonfuls of butter, two of flour, one pint of stock or water, a speck of cayenne, salt and pepper to taste. Let the butter get hot, and add the dry flour. Stir until perfectly smooth, when add the water, gradually, stirring all the while. Season to taste. Add the lobster; heat thoroughly, and serve.

Curry Of Lobster

The meat of a lobster weighing between two and three pounds, one very small onion, three table-spoonfuls of butter, two of flour, a scant one of curry powder, a speck of cayenne, salt, a scant pint of water or stock. Let the butter get hot; and then add the onion, cut fine, and fry brown. When the onion is cooked add the flour and curry powder, and stir all together for two minutes. Add stock; cook two minutes, and strain. Add the meat of lobster, cut into dice, and simmer five minutes. Serve with a border of boiled rice around the dish.

Devilled Lobster In The Shell

Two lobsters, each weighing about two and a half pounds; one pint of cream, two table-spoonfuls of butter, two of flour, one of mustard, a speck of cayenne, salt, pepper, a scant pint of bread crumbs. Open the lobster and, with a sharp knife, cut the meat rather fine. Be careful, in opening, not to break the body or tail shells. Wash these shells and wipe dry; join them in the form of a boat, that they may hold the prepared meat. Put the cream on to boil. Mix the butter, flour, mustard and pepper together, and add three spoonfuls of the boiling cream. Stir all into the remaining cream, and cook two minutes. Add the lobster, salt and pepper, and boil one minute. Fill the shells with the mixture, and place in a pan, with something to keep them in position (a few small stones answer very well). Cover with the bread crumbs, and brown for twenty minutes in a hot oven. Serve on a long, narrow dish; the body in the centre, the tails at either end. Garnish with parsley. If for a large company, it would be best to have a broad dish, and have four lobsters, instead of two. This is a very handsome dish, and is really not hard to cook. There is always a little more of the prepared lobster than will go into the shells without crowding, and this is nice warmed and served on slices of crisp toast.

Escaloped Lobster. Prepare the lobster as for devilling, omitting, however, the mustard. Turn into a buttered escollop dish, and cover thickly with crumbs. Brown in a hot oven, and serve.

White stock may be used instead of the cream. Many people who cannot eat lobster when prepared with cream or milk, find it palatable when prepared with stock or water.

Lobster Cutlets

A lobster weighing between two and a half and three pounds, three table-spoonfuls of butter, half a cupful of stock or cream, one heaping table-spoonful of flour, a speck of cayenne, salt, two eggs, about a pint of bread crumbs, twelve sprigs of parsley. Cut the meat of the lobster into fine dice, and season with salt and pepper. Put the butter on to heat. Add the flour, and when smooth, add the stock and one well-beaten egg. Season. Boil up once, add the lobster, and take from the fire immediately. Now add a table-spoonful of lemon juice. Butter a platter, and pour the mixture upon it, to the thickness of about an inch. Make perfectly smooth with a knife, and set away to cool. When cool, cut into chops, to resemble cutlets. Dip in beaten egg and then in bread crumbs, being sure to have every part covered. Place in the frying-basket and plunge into boiling fat. Cook till a rich brown. It will take about two minutes. Drain for a moment in the basket; then arrange on a hot dish, and put part of a small claw in each one, to represent the bone in a cutlet. Put the parsley in the basket, and plunge for a moment into the boiling fat. Garnish with this, or, pour a white or Bechamel sauce around the dish, and garnish with fresh parsley. The quantity given will make six or seven cutlets.

Canned Lobster

Canned lobster can be used for cutlets, stews, curries and patties, can be escaloped, or served on toast.