The encyclopaedia of practical cookery

(7) Pick the meat from the tail and claws of a large Lobster. Put 1 pint each of white poivrade and veloute sauces in a stewpan, boil, take it off the fire, thicken with J table-spoonful of Lobster butter and 1 tablespoonful of fresh butter, put in the cut Lobster with J table-spoonful of lemon-juice, and it is ready for serving. (8) Chop the body of a cold boiled hen Lobster into very small pieces, and rub them, together with the soft parts of the body and coral, through a fine sieve. The tail should be split and pounded with the coral. Cut the flesh from the tail and claws into dice, put all into a saucepan with about J lb. of butter, and bring it gently to the boil, then remove the saucepan from the fire ; if too much heated the colour and flavour of the sauce will be destroyed. Strain, add a seasoning of mace and cayenne, J wineglassful of white wine, and 1 teacupful or so of cream to about 1 pint of the liquor. Serve very hot. (9) Take out all the flesh from a Lobster and cut it up into small pieces. Crush the shell, put it with the broken claws into a saucepan with 1J pints of water, boil till reduced to a little more than J pint, strain back into the saucepan, and thicken with a liaison of flour and water. Put the spawn from the tail into a mortar, pound it well, adding a little water, turn it into the saucepan with the liquor from the claws and shells, add about J lb. of fresh butter, put in the Lobster-meat, season with boned and pounded anchovies, cayenne, salt, and lemon-juice, and serve. (10) Pour 1 pint of Hollandaise sauce into a saucepan, place it on the hot stove, but do not allow it to boil. Chop the meat from the claw of a good-sized boiled Lobster into lozenge-shaped pieces, add them to the sauce, heat well for five minutes, stirring lightly, put in J oz. of Lobster butter, and serve. (11) Takeout all the meat from a boiled Lobster, cut it into small pieces, and rub the coral and fat smooth with a knife, mixing in a small piece of butter and 1 table-spoonful of flour. Put h pint of water, 1 teaspoonful of salt, and a little cayenne into a saucepan, stir over the fire until about to boil, add the coral, mix well, then put in the Lobster-meat, and stir well until hot, but without boiling. Pour it into a hot sauce-bowl, and serve at once. (12) Procure a large hen Lobster, pick out the meat, put the spawn in a mortar, and pound it together with about J oz. of butter. Put the shell of the Lobster in a saucepan with mace, peppercorns, and grated horseradish in moderate quantities, pour in J pint of veal stock, and boil for twenty minutes. Afterwards strain the liquor, return it to the saucepan, or put it in a clean one, with 1 breakfast-cupful of thick cream, the juice of a small lemon, a few drops of anchovy sauce, the meat of the Lobster cut up into small pieces, and the pounded spawn. Stir the whole well at the side of the fire, and simmer for five minutes, but do not let it boil. The sauce is then ready for serving.