The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-05-03
THE TOOTHSOME LOBSTER.
Many Delicious Dishes that May Bo Pre-
pared without Much Trouble.

II AOVL d" In
Many Delicious Dishes that May Bo Pre-
pared without Much Trouble.
HOLSTERS are more easily prepared for the table
than young housewives imagine, and many
delicious dishes may be made with them.
Should read boiled Holsters be purchased,
test them by gently drawing back the tail,
which should rebound with q spring. II the
tail is not curled up and will not spring back
when Strengthened. the lobster was dead when
boiled and should not be eaten. Choose the
the smaller Holsters that are heavy for their
size. as the larger ones are apt to be coarse and
tough. Holsters weighing from one and one
half to three pounds are the best in size.
All parts Of the lobster are wholesome and
may be used except the stomach. which 10 q
small hard sack and contains poisonous matter.
and lies directly under the head. and q little
vein which runs the entire length of the tail.
To boil a lobster. put into a kettle water
enough to cover the lobster. When the water 10
hot, but not boiling, put in the live lobster. head
first. In this way the lobster will be instantly
smothered to death. Put n tablespoonful of salt
into the water, cover the kettle. and boil a me-
diminished lobster thirty minutes. Cooking too
long will make the meat tough and dry. When
the lobster becomes cold, twist off the claws
and break apart the tail and body. take out the
green fatty part, which is the liver of the lob
ster, and coral and lay them one side to use
with the meat. Remove the stomach, which Is
below the head. and throw 1t away. Break open
the body and take out all the small pieces OF
meat. Cut the under side Of the tail shell open
and loosen the meat, taking IL out In one piece.
Open tho meat and remove the little vein and
throw 1t away. In cracking the claws hold
them on the edge OF the table. BY doing so the
shell will be cracked and the meat will not be
prushp1 Say 20 Tho annl1 pla VIC IN parnigh with
A delicious dish is creamed lobster. Take
two Holsters weighing two and one-half pounds
each, or about five pounds Of lobster for one pint
OF cream. Remove the meat from the shell and
cut 1t into half-inch pieces. Put the pint of
cream in a double boiler and place over the fire.
Mix two tablespoonfuls OF butter with two Of
-four, and season highly with salt and Cayenne
pepper. Moisten with q little cold milk,
and when the cream is boiling stir this mixture
into it and cook five minutes. Then add the cut
lobster meat, and when it Is thoroughly stirred
In. turn the mixture into n buttered pudding
dish. Cover the top with fine bread crumbs and
bake in q hot oven twenty minutes. The lob
ster mixture may be baked in individual shells,
and, so served, makes n very nice course for a
luncheon or dinner. II the small dishes are
used, ten minutes Is long enough to bake.
To make lobster chops cut into tiny pieces
half n pound OF boiled lobster meat. Put over
the fire in a saucepan two ounces of butter, and
when it bubbles stir IN one tablespoonful OF
flour. Let the -four cook n few moments. tax
ing care that II does not brown. Then gradually
str In half PIN OF cream or rioh mllk, ana
from the fire and stir in the beaten Jolka OF
three eggs. one Tablespoonful OF finely chopped
parsley, q teaspoonful of salt, and a pinch OF
cayenne pepper. Return the saucepan to the
fire and stir long enough to set the eggs.
t aGed d iss to %'S cool. Wien VIE cold FpA FORM into
chops. with a mould, or they may be
%%aeqe egg w and the then With fine crumbs' and Try
them in boiling lard. Put a small claw into
the pointed end Of each chop; Gernish the
platter with sliced lemon and parsley, and
serve q Bechamel sauce with the CHOPS. To
make the sauce, rub three large ablespoonfuls
smooth paste; gradually stir into this two, cups
Of white stock. add one bay leaf, some parsley,
dozen pepper corns, a small piece Of mace, one
q tablespoonful of salt. Put all the ingredients
into a saucepan: cover It. and let them simmer
thirty minutes, stirring frequently. I the end
of that time stir In one cup OF cream and let II
boil mp once. strain through a coarse sieve and
For devilied lobster baked in tho shells use
two Holsters. each weighing about two and one
not to break the BODY or tail shells. Remove
the meat and wash and dry the shells; with q
the tail piece and III 1t to the body shell, Outline
meat into small pieces, using a silver knife. Put
Two cups Of cream over me nrein a a9pDie boiler,
same quantity of flour, one level tablespoonful
O. nG,tard and a dash Of sayStp nI PEPPER;
boiling cream and then stir the mixture into the
remaining boiling cream ana COOK hye minutes;
and remove from the fire. Put the mixture into
the lobster shells, cover the top with fine bread
GEHmbs and Sc, scat AZ t!Py PIT T. OF n sT''T prt I ?
something on each side to hold them IN position,
ana bake In q no. "v1i on IoHg shG.Sh n,a 20
ter, having the bodies in the. centre ana tho
tails coming toward cnch end Of 1.-THE platter, and
x simple but very nice dish is Dreaded lobster.
Split the meat Of the tail aud claws and season
ne pieces well with ~ ana pepper, Up
allow II 10 dry OF the lobster, aud then dip
them in egg and crumbs again Fry them in
In the centre Of q heated platter and arrange q
wreath % parsleyor crossed, around them and
beat the yolks OF two eggs with one tablespoon
fui Of dry mustard, one traspoontui OF sugar, one
gga "lGr' Snt II 9 { ,S" sP" iisht O. and 'P tRick ""r Rc "nS IN
gradually. a few drops at one time, until you
have used thTee-quertcrs o. a cup Of olive oil;
little vinegar and then finish the oil. Add a tea
spoonful OF onion juice, one Tablespoonful OF
pickles. This is a delicious sauce TO serve with
all kinds Of fried and hrotled tsh,
To prepare il. put one tablesp1onf FIJI 'of butter
In u saucepan, and when H. has melted put in
one 9nd o%ne,half. cups OF boiled lobster meat
s~altspo0p OF salt. and a pinch of cayenne pepper.
S"Dsr the pan and let the contents peeoms
OF sherry, cover and cook three minutes.
Meanwhile have the yolks or two eggs beaten
the egg mixture TO the lobster and stir con,
stantly until II thickons, using a wooden spoon
So as not 70 break the lobster meat ~ must DO
Splndled lobster and broued bacon Is q dish
Tor sunday night suppers which always Pleases
into two-lnoh pieces. Mix together a saltspoon-
Inl Of salt, half as much CAYENNE pepper ana a