Choose a live lobster which seems heavy in proportion to
its size. Have over the iire a large pot full of boiling water,
containing a handful of salt ; plunge . the lobster head first
into the boiling water, which will kill it at once, and boil it
steadily for twenty minutes, or until the shell turns red.
Take it up, and as soon as it can be handled break off the
claws and tail, and carefully remove the soft fins which
lie close to the body where the legs join it. An ordinary
iron can-opener is very useful in breaking apart the shell of
the lobster. After the shell is separated so that the flesh can
be reached, save all the green fat and coral, and the white
curd-like substance which lies close to the shell ; remove all
flesh from the claws and body, and cut it in half-inch pieces ;
split the shell of the tail, remove and throw away the intes-
tine which runs through the centre of the tail, and save the
flesh. The lobster will then be ready to dress in accordance
with any of the following recipes.
SCALLOPED LOBSTER
Prepare a lobster as directed in the preceding recipe, and
make a pint of white sauce. Grate a loaf of stale bread.
Butter a deep earthen dish thickly, and put a half-inch layer
of crumbs on the bottom and sides ; then fill the dish with
alternate layers of lobster and bread-crumbs, seasoning each
layer with salt and pepper✪ Scalloped Lobster. Just before putting on the top
layer, which should be of bread-crumbs, fill the dish with
sauce ; then add the bread-crumbs, dust them with salt and
pepper, and set the dish into a quick oven until the crumbs
are brown.
Scalloped lobster may be prepared in small dishes of china,
or in silver scallop-shells, as shown in the illustration.
228 PRACTICAL AMERICAN COOKERY.
SCALLOPED LOBSTER IN SHELLS.
The accompanying engraving shows shells or coquilles of
fish, cooked in silver or china, and served on a stand. The
fish may be prepared according to any of the recipes for
scalloped or devilled fish, and served either hot or cold.
Scalloped Lobster in Shells.
Lobster bwled, removed from the shell, and heated in any
good sauce✪ Scalloped Lobster in Shells, makes an excellent entree, or luncheon dish.
LOBSTER CHOPS OR CUTLETS.
Kull a lobster according to the recipe given for that oper-
ation ; remove the meat, and cut it in small, even dice ; save
the coral and green fat in opening the lobster; put in a
thick saucepan over the fire two tablespoonfuls each of
buttey and flour, and stir them until they bubble ; then grad-
ually stir in half a pint of milk or cream ; add the lobster,
together with the coral and fat, and a rather high seasoning
of salt and cayenne ; stir the mixture constantly ^until it is
very hot ; then take it from the fire, and stir in the yolks of
two raw eggs, and a glass of sherry or Madeira ; put the
mixture into a dish to cool. When it is cold, make it up in
the form of small chops or cutlets, shaping them with the
FISff AND SHELLFISH {POISSON). 229 ✪ Lobster Chops or Cutlets
Page 130 · 3 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Choose a live lobster which seems heavy in proportion to its size. Have over the iire a large pot full of boiling water, containing a handful of salt ; plunge . the lobster head first into the boiling water, which will kill it at once, and boil it steadily for twenty minutes, or until the shell turns red. Take it up, and as soon as it can be handled break off the claws and tail, and carefully remove the soft fins which lie close to the body where the legs join it. An ordinary iron can-opener is very useful in breaking apart the shell of the lobster. After the shell is separated so that the flesh can be reached, save all the green fat and coral, and the white curd-like substance which lies close to the shell ; remove all flesh from the claws and body, and cut it in half-inch pieces ; split the shell of the tail, remove and throw away the intestine which runs through the centre of the tail, and save the flesh. The lobster will then be ready to dress in accordance with any of the following recipes.
SCALLOPED LOBSTER
Prepare a lobster as directed in the preceding recipe, and make a pint of white sauce. Grate a loaf of stale bread. Butter a deep earthen dish thickly, and put a half-inch layer of crumbs on the bottom and sides ; then fill the dish with alternate layers of lobster and bread-crumbs, seasoning each layer with salt and pepper. Just before putting on the top layer, which should be of bread-crumbs, fill the dish with sauce ; then add the bread-crumbs, dust them with salt and pepper, and set the dish into a quick oven until the crumbs are brown.
Scalloped lobster may be prepared in small dishes of china, or in silver scallop-shells, as shown in the illustration.
SCALLOPED LOBSTER IN SHELLS.
The accompanying engraving shows shells or coquilles of fish, cooked in silver or china, and served on a stand. The fish may be prepared according to any of the recipes for scalloped or devilled fish, and served either hot or cold.
Scalloped Lobster in Shells.
Lobster boiled, removed from the shell, and heated in any good sauce, makes an excellent entree, or luncheon dish.
LOBSTER CHOPS OR CUTLETS.
Kill a lobster according to the recipe given for that operation ; remove the meat, and cut it in small, even dice ; save the coral and green fat in opening the lobster; put in a thick saucepan over the fire two tablespoonfuls each of butter and flour, and stir them until they bubble ; then gradually stir in half a pint of milk or cream ; add the lobster, together with the coral and fat, and a rather high seasoning of salt and cayenne ; stir the mixture constantly ^until it is very hot ; then take it from the fire, and stir in the yolks of two raw eggs, and a glass of sherry or Madeira ; put the mixture into a dish to cool. When it is cold, make it up in the form of small chops or cutlets, shaping them with the
Records on this page
Scalloped LobsterScalloped Lobster in ShellsLobster Chops or Cutlets