Cassell's dictionary of cookery

meat from the tails of two freshly-boiled lobsters, and cut it into neat pieces, which must be seasoned with a little pepper, salt, and pounded mace. Bruise the shells and spawn, and make a little gravy from them. Pound the flesh from the claws and bodies to a smooth paste, mix with it a slice of bread finely-grated, six ounces of fresh butter, three table-spoonfuls of vinegar, and a little pepper, salt, and nutmeg. Line the edges and sides of a pie-dish with good puff paste. Put in the slices of lobster, then two dozen oysters with their liquid, and afterwards the pounded meat. Lay the cover over all, and bake in a moderate oven for an hour and a quarter. Before serving, strain a little of the gravy from the shells into the pie. When the pastry is cooked enough the pie is done. Probable cost of lobsters. Is. 6d. each, sufficient for eight or nine persons. Lobster and Prawn Soup {see Prawn and Lobster Soup) . Lobster, Baked (or Lobster a la Braise). — Take the flesh of a large fresh hen lobster, chop it small, then pound it in a mortar, and mix with it a quarter of a small nutmeg, grated, three grains of cayenne, half a saltspoonful of salt, two table-spoonfuls of fine bread-crumbs, and two well-beaten eggs. Shape the mixture with the hands into its original form. Pound the coral and spawn, and lay them on the meat ; then bake in a quick oven. Before serving, put the shell, tail, and small claws upon the meat in such a way as to make it have the appearance of an undressed lobster. Bake a quarter of an hour. Probable cost of a medium- sized lobster, when in fuU season. Is. 6d. Sufficient for six or seven persons. LOB ( 386 ) LOB Lobster Balls. — Pick the meat from a large freshly-boiled hen lobster, mince it vcry finely, and pound it in a mortar, with a saltspoonful of white pepper, half a salt-spoonful of salt, three grains of cayenne, the eighth of a nutmeg, grated, and two ounces of clarified butter. Make the mixture up into halls the size of a large egg. Dip these into beaten egg, and then into fine dry bread-crumbs. Let them stand a few minutes, then dip them a second time. Fry them in boiling fat till they are lightly browned all over ; drain them from the grease, and serve them on a neatly-folded hot napkin. G-arnish with parsley. Time, ten minutes to fry. Probable cost of large lobster, from 2s. to 3s. Sufficient for six or seven persons. Lobster Bashaws. — Prepare the lobster as in the last recipe. Divide the shell into quarters, scrape these thoroughly, and sprinkle over the inside of them some fine dried breadcrumbs. Put in the mixture, cover it thickly with bread-crumbs, pour over the top a quarter of a pound of clarified butter, an ounce over each quarter, and bake in a quick oven. Serve the meat in the shells, neatly arranged on a hot napkin, and garnish with bright green parsley. If on being taken out of the oven the lobster is not sufficiently browned, hold a red-hot iron shovel over it for two or three minutes. Time, ten minutes to bake. Probable cost of a large lobster, from 2s. to 3s. Sufficient for six or seven persons.