An hour is required for a
medium-sized lobster, the shell turning red when done. When cold, the meat
can be used either plain or in salad, or cooked in various ways. A
can-opener will be found very convenient in opening a lobster.
STEWED OR CURRIED LOBSTER.
Cut the meat into small bits, and add the green fat, and the coral which
is found only in the hen-lobster. Melt in a saucepan one tablespoonful of
butter and a heaping tablespoonful of flour. Stir smoothly together,
adding slowly one large cup of either stock or milk, a saltspoonful of
mace, a pinch of cayenne pepper, and half a teaspoonful of salt. Put in
the lobster, and cook for ten minutes. For curry, simply add one
teaspoonful of curry-powder. This stewed lobster may also be put in the
shell of the back, which has been cleaned and washed, bread or cracker
crumbs sprinkled over it, and browned in the oven; or it may be treated as
a scallop, buttering a dish, and putting in alternate layers of crumbs and
lobster, ending with crumbs. Crabs, though more troublesome to extract
from the shell, are almost equally good, treated in any of the ways given.
* * * * *
MEATS.
The qualities and characteristics of meats have already been spoken of in
Part I.
Pages:
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181