The sun. [volume] (New York [N.Y.]) 1833-1916, 1898-02-27
As TO pRoIlLD LOBSTER.
u shouIdur ne Really Broiiedt Just Roasted
Easy 70 Geek.

- ~ ~ 0AfN S"SN
Easy 70 Geek.
Who likes not the luscious broiled lobster is
At for troasons. stratagems. and spoils; or, at
least, that is what most mon and many women
think nowadays. Perhaps there isn't n man in
this city who knows moro about tho lobster mar.
ket. where Holsters arc brought from and in
what numbers, and how to broil n lobster to
make IL delicious than the shrowd man who
does all the marketing for tho Waldorf. Astoria.
The finest Holsters in the world" he said,
are caught on the coast of Long Island and New
Jersey. or, at least, they are tho finest for New
York people. for the best lobster is the freshest
lobster. Freshness 10 n Holsters chief virtue.
on Long Island and New Jersey for u supply.
me lobster Is so much in demand for private
taoleS ana In restaurants that II is becoming
comparatively scarce. During stormy, cold
weather they, are, extremely scarce around
and the South for n supply. HOLSTERS are
caught IN q trap, as every ono knows.
far as they are concerned. You may have
your traps all set. and IL | choose to set n trap in
Ply Tetweem yours You have no grounds to object;
my mind whether there should not DO some law
an offence to handle n lobster weighing less than
one.bnlf pound. but that is not sufficient pro-
TO show how popular the lobster has grown,
! may soy that when ! started in here Ave years
ago 1 could nave MADE n contract to secure all
the lobster necessary for this big hotel the yenr
round at 10 cents n pound. To-day | pay 20
cents z pound Irn6,s for every pound we tnn use, and the
Island Holsters" 's
How are the Holsters brought to New York ~
interrupted the interviewer.
A soon as they are caught they arc put on
Wentber 10 warn mug srscH nodo ,c ~ once n", m II tne
but 1t Is usually cool enough 10 keep them alive
more than twonty.four hours Without that.
'Ihav r rnlDh in htG Nku hp h.p l..
are always sold by the pound. The man who
goes TO the fish markets downtown to buy lob.
come. dead oralive, and Of course many die while
being transported. We contract to take only
thsir r1 ane wsy sn na c SO GG al ,b places 6 celebrated for
all tho dead ones left on their hands and sell
them to the cheap. restaurants at five or six
rant and eat a lobster salad you may be sure
that tho lobster was not murdered to satisfy
This might be consoling to a representative per
son. but to an epicure. never.
the na maI RFrsss come f lsase Sswto OF 5sG lS0s n t t on
points to Gioasester' Mass. NEWPORT, and hos:
alien Holsters are considered, inferior in flavor.
but IT is only because they've lost their primary
when they pass into the hands OF the consumer.
Our Long Island Holsters wouldn't be nearly SO
The principal point in making a broiled
lobster luscious and delicious lies not /. the
cooking, as most eplcurcs and housekeepers be-
licvc, but in the. freshness. Catch n lobster
down on Long Island this morning. bring it to
New York this afternoon and cook and serve it
Tonight, and it would still be delicious in spite
of poor cooks IL fresh butter were used in
preparing it. People will be surprised to know
that broiled lobster really isn't broiled at all,
one weighing even less should be selected for
broiling, for 1t is a conceded point that the
smaller Holsters are more delicate in flavor and
juicicr. Then. too. prOportionately, they have
more meat on them than large HOLSTERS.
just a minute before it is time to put the
lobster on the fire it should be split in two, and
after it gets into the oven. Then you know
your lobster is fresh. 1t should be cooked in a
generous supply of fresh butter and n little salt
is all that is necessary to make it God fit for the
Eols. IL takes from twenty to thirty minutes
TO roast-or broil. as we sny-a lobster perfectly,
and it should be served red hot.
1t is amusing to hear men who claim to be
epicures ana women who Drag about their
highly cultivated taste saying, oh. you do cook
lobster so deliciously here. and they also cook IL
to perfection at such and such n place. There
IL nothing at all in the cooking of a live lobster.
Success depends upon it's freshness entirely. A
person VINO Is the next thing to an idiot could
take a fresh I'VE lobster split 1t open, put 1t into
n pan, and clap 1t into a hot oven and allow it to
stay there twenty minutes. only disturbing it to
put on two or three tablespoonfmls of fresh but
perfect preparation of the luscious lobster. or
course n lobster is more delicious cooked
in this way than in any other, and there are
restaurants in this city that have become
famous on account of the delicious broiled live
Holsters served there. The nroprietors Of these
broiling n lobster. Their customers imagine
when the %steaming crustacean is set before
them that 1t has been put through wonderful
culinary stunts. and they often say that they
would give lnrge sums to know just how ii had
been, prepared for the table. Those who know
laugh in their sleeves when they oyerhear such
remarks, for thCs7 know that there Is nothing in
the cooking, but all in the freshness of the
lobster"