Lobsters (To Select And Open)

Buy those that have been boiled but a few hours. The heaviest, whether large or small, are best. Lobsters are sweet and tender early in the spring, and are good until September. In opening them, care must be taken to remove the poisonous part. This lies in the head, all of which must be thrown away, as well as the vein which passes from it through the body. All the other parts are good. Break the shells with a hammer, and cut open the body on the under side with a sharp knife. Carefully examine the tomally, or green fat, to see that there is none of the poison vein in it. If you are going to stew the lobster, or make salad, save the liquor to mix with the meat.

How To Serve Lobster. The Simplest Way

Prepare the lobster as above. Put it on a platter: the meat from the body in the centre, and that of the large claws at each end of the dish. Arrange some of the small claws around the edge. Garnish with parsley or lettuce-leaves, and serve with vinegar, mustard, and pepper.

Curried Lobster

Put into a stew-pan a cup of veal or other meat stock, or a cup of water. Boil this with a blade of mace and a little salt, five minutes. Have ready one spoonful of butter, a spoonful of flour, and two teaspoonfuls of curry-powder, all rubbed together till smooth. Add this to the gravy or water, and also a few spoonfuls of cream. Stir till well mixed, then lay in the meat of one lobster cut small, and simmer gently five minutes, and then serve. Squeeze in some lemon-juice before taking up, if you choose.