111. DISTINGUISHING FEATURES.--Of these three types of sea food,
lobsters are perhaps the most popular. They are found along the North
Atlantic and North Pacific seacoasts. Alive, they are mottled
bluish-green in color, but upon being cooked they change to bright red.
As soon as they are caught, many of them are packed in ice and shipped
alive to various points, while others are plunged immediately into
boiling water and sold cooked. A live lobster ready for cooking is shown
in Fig. 31. Lobsters vary greatly in size. Only those 9 inches or more
in length can be sold, the smaller ones being thrown back into the
water. When they are purchased either raw or cooked, they should be
heavy for their size; that is, they should be heavy because of their
plumpness and good condition.
[Illustration: FIG. 31]
112. PRELIMINARY PREPARATION.--To prepare a lobster, which should be
alive, grasp it firmly by the back, as shown in Fig. 32, plunge it
quickly, head first, into a kettle of rapidly boiling water, and then
submerge the rest of the body. Be sure to have a sufficient amount of
water to cover the lobster completely. Boil rapidly for 5 minutes; then
lower the flame or remove to a cooler part of the stove and cook slowly
for 1/2 hour. Remove from the water and allow to cool.
After being prepared in this way, a lobster may be served cold or it may
be used in the preparation of various made dishes. If it is to be used
without further preparation, it is often served from the shell, which is
usually split open. Mayonnaise or some other sauce is generally served
with lobster. The flesh is removed from the shell with a small fork as
it is eaten.
[Illustration: FIG. 32]
113. REMOVING LOBSTER FROM THE SHELL.--The majority of the dishes made
from lobster require that the flesh be removed from the shell. To do
this, first pull off the two large claws and the four pairs of small
claws, as shown in Fig. 33, and break the tail from the body.
Then with scissors, as in Fig. 34, cut a single slit the entire
length of the shell covering the under part of the tail and
remove the flesh inside the tail in a whole, large piece, as shown in
Fig. 35. The intestinal tract, which can be readily observed, will be
found embedded in this piece and running the entire length. Slash the
flesh and remove it. Next remove the flesh of the body from the shell,
retaining only that part which appears to be fibrous, like the flesh of
the tail. The stomach, which is called "the lady" because its inside
appearance closely resembles a lady sitting in a chair, should not be
removed from the shell. However, care should be taken to obtain all the
flesh surrounding the bones in the bony part of the lobster. The coral
substance, that is, the roe of the lobster, should also be removed, as
it can be used for a garnish.
[Illustration FIG. 33]
[Illustration: FIG. 34]
With the flesh removed from the shell, proceed to take out that
contained in the claws. Break open the large claws, using a nut cracker
or a small hammer for this purpose, and, as in Fig. 36, remove the flesh
that they contain. If the small claws are to be used for a garnish, as
is often done, remove the flesh without breaking them; otherwise break
them as in the case of the large ones.
[Illustration: FIG. 35]
114. LOBSTER COCKTAIL.--Practically all varieties of shell fish make
most satisfactory cocktails, and lobster is no exception. To make a
lobster cocktail, shred or cut into small pieces the flesh of a lobster
that has been prepared according to the directions just given. Chill the
shreds or pieces and then serve them in stemmed cocktail glasses with
any desirable cocktail sauce.
[Illustration: FIG. 36]
115. SCALLOPED LOBSTER.--Persons who care for the flavor of lobster will
find scalloped lobster a very attractive dish. When prepared in this
way, it is suitable either for luncheon or for dinner.
SCALLOPED LOBSTER
(Sufficient to Serve Six)
1 c. lobster meat
1 c. medium white sauce
2/3 c. buttered bread crumbs
1 hard-cooked egg
Salt
Pepper
Mix the lobster with the medium white sauce. Butter a baking dish, place
half of the crumbs in the bottom, and pour over them the lobster and
white sauce. Slice the hard-cooked egg over the top of the lobster,
season the whole well with salt and pepper, and sprinkle the remainder
of the crumbs over the top. Place in a hot oven and bake until the
crumbs are brown. Garnish with sprays of parsley and serve at once.
116. DEVILED LOBSTER.--A dish that is delicious and at the same time
very attractive is deviled lobster. After removing the flesh from the
shell, the shell should be cleaned thoroughly, as it is to be used as a
receptacle in which to put the lobster mixture for baking. When removed
from the oven, this dish can be made more attractive by garnishing it
with the lobster claws and tail.
DEVILED LOBSTER
(Sufficient to Serve Six)
1 Tb. chopped onion
2 Tb. butter
2 Tb. flour
1 tsp. salt
Dash of Cayenne pepper
1/8 tsp. paprika
1/8 tsp. pepper
1 Tb. lemon juice
1 Tb. chopped parsley
1 c. milk
2 c. lobster meat
1/4 c. buttered cracker crumbs
Sauté the onion in the butter, and to this add the flour, salt, Cayenne
pepper, paprika, pepper, lemon juice, and parsley. Mix well and add the
milk. When the whole has cooked until it is thick, add the lobster. Pour
the mixture into the clean shell of the lobster, sprinkle with cracker
crumbs, and place in the oven long enough to brown the crumbs. Remove
from the oven, place on a serving dish, garnish with the claws and tail
of the lobster, if desired, and serve at once.
117. LOBSTER À LA NEWBURG.--When lobster à la Newburg is mentioned, one
naturally thinks of a chafing dish, for this is one of the dishes that
is very often made in a chafing dish and served at small social
gatherings. However, it can be made just as satisfactorily on the
kitchen stove and is a dish suitable for a home luncheon or
small dinner.
LOBSTER À LA NEWBURG
(Sufficient to Serve Six)
2 Tb. butter
1 Tb. flour
2 c. lobster
1/2 tsp. salt
Few grains of Cayenne pepper
1/2 c. milk
1/2 c. thin cream
1 tsp. vinegar
1 Tb. lemon juice
2 egg yolks
Melt the butter in a saucepan, add the flour, and into this pour the
lobster meat cut into rather large pieces. Add the salt, pepper, milk,
and cream; cook together until thick, and then pour in the vinegar and
lemon juice. Beat the egg yolks and stir them into the cooked mixture,
using care to prevent them from curdling. When the mixture has
thickened, remove from the stove and serve over toast.
118. LOBSTER CROQUETTES.--Probably the most attractive dish that can be
made out of lobster is the one explained in the accompanying recipe. As
this is artistically garnished, and at the same time extremely
appetizing, it is suitable for a meal that is intended to be very nice,
such as a dainty luncheon. If the elaborate garnishing here suggested is
not desired, the croquettes may be served with merely a suitable sauce.
LOBSTER CROQUETTES
(Sufficient to Serve Six)
1 c. thick white sauce
2 eggs
2 c. diced lobster meat
1/2 tsp. salt
1/8 tsp. pepper
Fine bread crumbs
Prepare the white sauce and allow it to cool. Add one beaten egg and the
lobster meat. Season with the salt and pepper. Shape into croquettes,
roll in beaten egg, then in crumbs, and fry in deep fat until an even
brown. Drain, stick a lobster claw into the end of each, and arrange on
a platter with the claws around the outside. Pour a medium white sauce
over the opposite ends and the centers of the croquettes and over this
sprinkle the lobster coral and hard-cooked egg yolks, which have been
forced through a sieve. In the center of the platter, arrange a small
mound of parsley and one of the large claws of the lobster.