Lobster an Natnrel. — Buy the lobsters alive and choose those
that are heavy and full of motion, which is the indication of their
freshness, medium-sized lobsters being the best Have ready a ves-
sel of boiling salt water, allowing for each gallon of water 2 table-
spoonfuls salt, and plunge the lobster headforemost into it, boiling
from 25 to 45 minutes as the size demands (a 2-pound lobster will
be done in 25 minutes). When done take the lobster out with a
skimmer, rub all over with a little butter to make the shell nice and
LOBSTER. 188
glazy ; cut the lobster first lengthwise in two pieces, using a knife
and a hammer, and then cat each half again in two pieces ; remove
the small vein running through the back of tail. Break o£F the
daws, open them on the under side, take out the meat, the green
part or fat, and coral ; then remove the stomach, which, generally
called the lady, is found under the head, and must be thrown away ;
the lady, the vein, and the spongy fingers between the body and
shell are the only parts not eatable. Put the whole lobster together
again into its natural form, serve on a dish garnished with cut
lemon and parsley, and serve with melted butter. Cold lobster is
served with r6molade or with mayonnaise.
Lobster^ Broiled. — Split a medium-sized lobster in half, take
oat the lady, the vein, and the spongy fingers and throw them
away; then brush the two halves over with melted butter, season
with 7, even teaspoonf ul salt and a little pepper, lay them between a
wire gridiron, and broil 8 minutes on both sides. Place them on a
hot dish and serve with maitre d'hdtel butter.
Lobster k la Crfime. — Drop a 2-pound live lobster into boil-
ing water, add 1 tablespoonf ul salt, and boil 25 minutes ; then take
out of the water, and when cold split the lobster, extract all the
meat, and cut it into pieces ; place it in a saucepan* over the fire,
add Yt tablespoonf ul butter, 1 even teaspoonful salt, stirring a few
minutes ; then add 1 cupful cream and cook 5 minutes ; next mix
the yolks of 3 eggs with 7, cupful cream, and removing the sauce-
pan to side of stove, add gradually the yolks ; mix well and serve
in the shell of the lobster, or serve it on a dish garnished with
fleurons or crotitons. Creamed lobster is also used for lobster
patties.
Lobster ft la Newburg. — Place a saucepan with 1 pint of fine-
cat cooked lobster meat over the fire, add 1 ounce butter, season
with 1 even teaspoonful salt, a pinch of red pepper, 2 tablespoonf uls
fine-cat truffles ; stir 3 minutes, then add 4 tablespoonf uls Madeira
or sherry wine, cook 6 minutes ; mix the yolks of 2 eggs with 7t
184 SEA FOOD, Etc.
cupful oream and add to the lobster, stirring a few minutes and
not letting it boil again* Then serye« ✪ Lobster à la Crème
Page 88 · 2 recipe records on this page
Presented as published in 1914. 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
Lobster an Natnrel. — Buy the lobsters alive and choose those that are heavy and full of motion, which is the indication of their freshness, medium-sized lobsters being the best Have ready a vessel of boiling salt water, allowing for each gallon of water 2 tablespoonfuls salt, and plunge the lobster headforemost into it, boiling from 25 to 45 minutes as the size demands (a 2-pound lobster will be done in 25 minutes). When done take the lobster out with a skimmer, rub all over with a little butter to make the shell nice and
LOBSTER. 188
glazy ; cut the lobster first lengthwise in two pieces, using a knife and a hammer, and then cat each half again in two pieces ; remove the small vein running through the back of tail. Break off the claws, open them on the under side, take out the meat, the green part or fat, and coral ; then remove the stomach, which, generally called the lady, is found under the head, and must be thrown away ; the lady, the vein, and the spongy fingers between the body and shell are the only parts not eatable. Put the whole lobster together again into its natural form, serve on a dish garnished with cut lemon and parsley, and serve with melted butter. Cold lobster is served with r6molade or with mayonnaise.
Lobster Broiled. — Split a medium-sized lobster in half, take oat the lady, the vein, and the spongy fingers and throw them away; then brush the two halves over with melted butter, season with 1/4 even teaspoonful salt and a little pepper, lay them between a wire gridiron, and broil 8 minutes on both sides. Place them on a hot dish and serve with maitre d'hdtel butter.
Lobster k la Crfime. — Drop a 2-pound live lobster into boiling water, add 1 tablespoonf ul salt, and boil 25 minutes ; then take out of the water, and when cold split the lobster, extract all the meat, and cut it into pieces ; place it in a saucepan over the fire, add 1/2 tablespoonful butter, 1 even teaspoonful salt, stirring a few minutes ; then add 1 cupful cream and cook 5 minutes ; next mix the yolks of 3 eggs with 1/4 cupful cream, and removing the saucepan to side of stove, add gradually the yolks ; mix well and serve in the shell of the lobster, or serve it on a dish garnished with fleurons or croutons. Creamed lobster is also used for lobster patties.
Lobster ft la Newburg. — Place a saucepan with 1 pint of fine-cut cooked lobster meat over the fire, add 1 ounce butter, season with 1 even teaspoonful salt, a pinch of red pepper, 2 tablespoonfuls fine-cut truffles ; stir 3 minutes, then add 4 tablespoonfuls Madeira or sherry wine, cook 6 minutes ; mix the yolks of 2 eggs with 1/2 cupful creamm and add to the lobster, stirring a few minutes and not letting it boil again* Then serve.
Records on this page
Lobster à la CrèmeLobster à la Newburg