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MOUTH-WATERING LOBSTER DISHES.
To boil lobsters.
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Ingredients:- 1/4 pound. of salt to each gallon of water.
Mode:- Medium-sized lobsters are the finest. Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat ends up being thready, and if not done enough, the spawn is not red: this have to be anticipated by terrific attention. Hub the shell over with a little butter or sweet oil, which wipe off once more.
Time. Little lobster, 20 minutes to 1/2 hour; large ditto, 1/2 to 1/3 hour.
Hot lobster.
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Components:- 1 lobster, 2 oz. of butter, grated nutmeg; salt, pepper, and pounded mace, to taste; bread crumbs, 2 eggs.
Mode:- Pound the meat of the lobster to a smooth paste with the butter and spices, and add a few bread crumbs. Beat the eggs, and make the entire mix into the type of a lobster; pound the spawn, and sprinkle over it. Bake 1/4 hour, and prior to serving, lay over it the tail and body shell, with the little claws underneath, to resemble a lobster.
Time. 1/4 hour.
Lobster salad.
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Components:- 1 hen lobster, lettuces, endive, little salad (whatever is in period), a little chopped beetroot, 2 hard-boiled eggs, a few slices of cucumber. For dressing, equivalent quantities of oil and vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs; cayenne and salt to taste; 3 teaspoonful of anchovy sauce. These ingredients must be mixed completely smooth, and form a creamy-looking sauce.
Mode:- Wash the salad, and thoroughly dry it by shaking it in a fabric. Cut up the lettuces and endive, put the dressing on them, and lightly include the little salad. Mix all well together with the pickings from the body of the lobster; select the meat from the shell, cut it up into good square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of 2 hard-boiled eggs; slice the whites extremely fine, and rub the yolks through a sieve, and later on the coral from the within. Organize the salad gently on a glass dish, and garnish, first with a row of sliced up cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral, and beetroot positioned at the same time, and organized in small different bunches, so that the colours contrast well.
Keep in mind. A few crayfish make a pretty garnishing to lobster salad.
Lobster (a la mode francaise).
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Components:- 1 lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace, and cayenne to taste; bread crumbs.
Mode:- Select the meat from the shell, and sufficed up into little square pieces; put the stock, cream, and seasoning into a stewpan, include the lobster, and let it simmer carefully for 6 minutes. Serve it in the shell, which have to be perfectly cleaned, and have a border of puff-paste; cover it with bread crumbs, place small pieces of butter over, and brown before the fire, or with a salamander.
Time. 1/4 hour.
Lobster curry (an Entree).
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Components:- 1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of curry-powder, 1/2 pint of medium stock, the juice of 1/2 lemon.
Mode:- Choose the meat from the shell, and cut it into great square pieces; fry the onions of a pale brown in the butter, stir in the curry-powder and stock, and simmer till it thickens, when put in the lobster; stew the entire gradually for 1/2 hour, and stir sometimes; and simply prior to sending to table, put in the lemon-juice. Serve boiled rice with it, the like for other curries.
Time. Altogether, 3/4 hour.
Lobster cutlets (an Entree).
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Ingredients:- 1 big hen lobster, 1 oz. fresh butter, 1/2 saltspoonful of salt, pounded mace, grated nutmeg, cayenne and white pepper to taste, egg, and bread crumbs.
Mode:- Select the meat from the shell, and pound it in a mortar with the butter, and gradually include the mace and seasoning, well blending the components; beat all to a smooth paste, and add a little of the spawn; divide the mix into pieces of an equivalent size, and shape them like cutlets. They ought to not be extremely thick. Brush them over with egg, and sprinkle with bread crumbs, and stick a short piece of the little claw in the top of each; fry them of a good brown in boiling lard, and drain them before the fire, on a screen reversed; arrange them perfectly on a meal, and put bechamel in the middle, but not over the cutlets.
Time. About 8 minutes after the cutlets are made.
Lobster patties (an Entree).
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Active ingredients:- Minced lobster, 4 tablespoonfuls of bechamel, 6 drops of anchovy sauce, lemon-juice, cayenne to taste.
Mode:- Line the patty-pans with puff-paste, and put into each a small piece of bread: cover with paste, brush over with egg, and bake of a light colour. Take as much lobster as is needed, mince the meat very great, and add the above ingredients; stir it over the fire for 6 minutes; get rid of the lids of the patty-cases, take out the bread, full of the mixture, and replace the covers.
Potted lobster.
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Ingredients:- 2 lobsters; seasoning to taste, of nutmeg, pounded mace, white pepper, and salt; 1/4 lb. of butter, 3 or 4 bay-leaves.
Mode:- Take out the meat thoroughly from the shell, but do not cut it up. Put some butter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and flavoring between. Cover with butter, and bake for 3/4 hour in a gentle oven. When done, drain the whole on a screen, and lay the pieces in potting-jars, with the spices about them. When cold, put over it clarified butter, and, if extremely highly skilled, it will keep some time.
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