Pan Roasted Oysters

1  pint small oysters drained

2 tablespoons butter

1 tablespoon Worcester' shire sauce

1/2 cup tomato catsup

1/8 teaspoon red pepper

1/2 teaspoon salt

1 cup milk

1 1/2 tablespoons flour

Melt the butter, add catsup, Worcestershire sauce, red pepper and salt. Mix flour with a little cold water, add to milk and let boil, then add catsup mixture, stirring in slowly. Put in the oysters, let stand until edges curl and serve on hot toast.

Broiled Lobster

Split lobster with sharp knife. Broil on very hot fire with the flesh side to the fire. When thoroughly broiled about ten minutes season with salt, paprika and pour on melted butter.

Lobster a la Newburg

2 pounds lobster (canned or fresh)

1/2 cup cream Yolks of 2 eggs

1/4 cup butter

3/4, teaspoon salt


1 teaspoon lemon juice

Break oyster into pieces. Cook the lobster for five minutes in the melted butter. Add seasoning and lemon juice, cook for two minutes, then add cream and beaten yolks. Keep stirring constantly until thick. Serve on toast, garnish with parsley and paprika. Serves six

Shrimps a la Newburg

Use two pounds of shrimps instead of lobster in Lobster a la Newburg.

Creamed Lobster

Cup up two cups of lobster meat. Make white sauce, add the lobster and cook long enough to heat the lobster thoroughly. Season quite sharp and serve on rounds of toasted white bread.

White Sauce

2 1/2 tablespoons butter 1/4 teaspoon salt 1/2 teaspoon pepper

1/2 cup flour 1 cup hot milk

Heat frying pan, add butter, when melted add Hour and stir well. When mixture bubbles add two thirds hot milk at once and the remaining third gradually. Stir constantly until smooth. Add salt and pepper.

Lobster Thermidor

3 small lobsters

1 cup cream

2 teaspoons flour

2 tablespoons butter

1/2 teaspoon dry mustard

1/4 teaspoon paprika 4 teaspoons grated cheese Dash onion juice Pepper and salt

Boil lobsters, split when cold and remove lung portions. Remove large claws, crack and remove flesh from claws. Mix butter and flour in double boiler. Add seasoning, then cream. Stir constantly until smooth. Fill cavity of lobster with flesh from claws. Pour sauce over whole lobster, sprinkle cheese on top and bake for five minutes in hot oven. Cheese should be delicate brown. Serves six.

Newburg Sauce for Shrimp or Lobster

4 egg yolks 1 cup milk 1 cup cream

1/4 cup cooking sherry Salt and pepper

Beat the yolks light. Add the rest of the ingredients and cook until thick in a double boiler. Stir and keep smooth. Serve with seafoods, very hot.