Lobster, to be eatable, should be perfectly fresh. One of the tests of
freshness is to draw back the tail, for if it springs into position
again, it is safe to think the fish good. The time of boiling varies
with the size of the lobster and in different localities. In Boston,
Rockport and other places on the Massachusetts coast the time is
fifteen or twenty minutes for large lobsters and ten for small. The
usual way is to plunge them into boiling water enough to cover, and to
continue boiling them until they are done. Some people advocate
putting the lobsters into cold water, and letting this come to a boil
gradually. They claim that the lobsters do not suffer so much. This
may be so, but it seems as if death must instantly follow the plunge
into boiling water. Cooking a lobster too long makes it tough and dry.
When, on opening a lobster, you find the meat clinging to the shell,
and very much shrunken, you may be sure the time of boiling was too
long. There are very few modes of cooking lobster in which it should
be more than thoroughly heated, as much cooking toughens it and
destroys the fine, delicate flavor of the meat.
To open a lobster.
Separate the tail from the body, and shake out the tom-ally, and,
also, the "coral," if there is any, upon a plate. Then by drawing the
body from the shell with the thumb, and pressing the part near the
head against the shell with the first and second finger, you will free
it from the stomach or "lady." Now split the lobster through the
centre and, with a fork, pick the meat from the joints. Cut the under
side of the tail shell open and take out the meat without breaking. On
the upper part of that end of this meat which joined the body is a
small piece of flesh, which should be lifted; and a strip of meat
attached to it should be turned back to the extreme end of the tail.
This will uncover a little vein, running the entire length, which must
be removed. Sometimes this vein is dark, and sometimes as light as the
meat itself. It and the stomach are the only parts not eatable. The
piece that covered the vein should be turned again into place. Hold
the claws on edge on a thick board, and strike hard with a hammer
until the shell cracks. Draw apart, and take out the meat. If you have
the claws lying flat on the board when you strike, you not only break
the shell, but mash the meat, and thus spoil a fine dish. Remember
that the stomach of the lobster is found near the head, and is a
small, hard sack containing poisonous matter; and that the intestinal
vein is found in the tail. These should always be carefully removed.
When lobster is opened in the manner explained it may be arranged
handsomely on a dish, and each person can season it at the table to
suit himself.
Lobster Broiled in the Shell.
Divide the tail into two parts, cutting lengthwise. Break the large
claws in two parts, and free the body from the small claws and
stomach. Replace the body in the shell. Put the meat from the claws in
half of the shells it came from, and put the other half of the shells
where they will get hot. Put the lobster into the double broiler, and
cook, with the meat side exposed to the fire, for eight minutes; then
turn, and cook ten minutes longer. Place on a hot dish, and season
slightly with salt and cayenne, and then well with _maître d'
hôtel_ butter. Cover the claws with the hot shells. Garnish the
dish with parsley, and serve.
Broiled Lobster.
Split the meat of the tail and claws, and season well with salt and
pepper. Cover with soft butter and dredge with flour. Place in the
broiler, and cook over a bright fire until a delicate brown. Arrange
on a hot dish, pour Bechamel sauce around, and serve.
Breaded Lobster.
Split the meat of the tail and claws, and season well with salt and
pepper. Dip in beaten egg and then in bread crumbs, which let dry on
the meat; and then repeat the operation. Place in a frying-basket, and
plunge into boiling fat. Cook till a golden brown--about two minutes.
Serve with Tartare sauce.
Stewed Lobster.
The meat of a two and a half pound lobster, cut into dice; two table-
spoonfuls of butter, two of flour, one pint of stock or water, a speck
of cayenne, salt and pepper to taste. Let the butter get hot, and add
the dry flour. Stir until perfectly smooth, when add the water,
gradually, stirring all the while. Season to taste. Add the lobster;
heat thoroughly, and serve.
Curry of Lobster.
The meat of a lobster weighing between two and three pounds, one very
small onion, three table-spoonfuls of butter, two of flour, a scant
one of curry powder, a speck of cayenne, salt, a scant pint of water
or stock. Let the butter get hot; and then add the onion, cut fine,
and fry brown. When the onion is cooked add the flour and curry
powder, and stir all together for two minutes. Add stock; cook two
minutes, and strain. Add the meat of lobster, cut into dice, and
simmer five minutes. Serve with a border of boiled rice around the
dish.
Devilled Lobster in the Shell.
Two lobsters, each weighing about two and a half pounds; one pint of
cream, two table-spoonfuls of butter, two of flour, one of mustard, a
speck of cayenne, salt, pepper, a scant pint of bread crumbs. Open the
lobster and, with a sharp knife, cut the meat rather fine. Be careful,
in opening, not to break the body or tail shells. Wash these shells
and wipe dry; join them in the form of a boat, that they may hold the
prepared meat. Put the cream on to boil. Mix the butter, flour,
mustard and pepper together, and add three spoonfuls of the boiling
cream. Stir all into the remaining cream, and cook two minutes. Add
the lobster, salt and pepper, and boil one minute. Fill the shells
with the mixture, and place in a pan, with something to keep them in
position (a few small stones answer very well). Cover with the bread
crumbs, and brown for twenty minutes in a hot oven. Serve on a long,
narrow dish; the body in the centre, the tails at either end. Garnish
with parsley. If for a large company, it would be best to have a broad
dish, and have four lobsters, instead of two. This is a very handsome
dish, and is really not hard to cook. There is always a little more of
the prepared lobster than will go into the shells without crowding,
and this is nice warmed and served on slices of crisp toast.
Escaloped Lobster.
Prepare the lobster as for devilling, omitting, however, the mustard.
Turn into a buttered escollop dish, and cover thickly with crumbs.
Brown in a hot oven, and serve.
White stock may be used instead of the cream. Many people who cannot
eat lobster when prepared with cream or milk, find it palatable when
prepared with stock or water.
Lobster Cutlets.
A lobster weighing between two and a half and three pounds, three
table-spoonfuls of butter, half a cupful of stock or cream, one
heaping table-spoonful of flour, a speck of cayenne, salt, two eggs,
about a pint of bread crumbs, twelve sprigs of parsley. Cut the meat
of the lobster into fine dice, and season with salt and pepper. Put
the butter on to heat. Add the flour, and when smooth, add the stock
and one well-beaten egg. Season. Boil up once, add the lobster, and
take from the fire immediately. Now add a table-spoonful of lemon
juice. Butter a platter, and pour the mixture upon it, to the
thickness of about an inch. Make perfectly smooth with a knife, and
set away to cool. When cool, cut into chops, to resemble cutlets. Dip
in beaten egg and then in bread crumbs, being sure to have every part
covered. Place in the frying-basket and plunge into boiling fat. Cook
till a rich brown. It will take about two minutes. Drain for a moment
in the basket; then arrange on a hot dish, and put part of a small
claw in each one, to represent the bone in a cutlet. Put the parsley
in the basket and plunge for a moment into the boiling fat. Garnish
with this, or, pour a white or Bechamel sauce around the dish, and
garnish with fresh parsley. The quantity given will make six or seven
cutlets.
Canned Lobster.
Canned lobster can be used for cutlets, stews, curries and patties,
can be escaloped, or served on toast.