The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1898-03-29

cheap restaurant and eat lobster
salad you may be sure that the lobster
was not murdered to satisfy your hum
ger, but that he died a natural death.
This might be consoling to a supersen-
sitive person, but to an epicure, never.
AT present large part OF the lob
STEERS on the market come from New
foundland and the shores of Canada,
They are brought from those points to
Gloucester, Mass, Newport, and Bos-
ton, and distributed thence to dealers.
These alien Holsters are considered in
ferior in flavor but it is only because
they've lost their primary freshness Iii
transportation, though still alive when
they pass into the hands of the con-
sumner Our Long Island Holsters
wouldn't be nearly so good after trip
to Canada or Newfoundland.
The principal point in making a
broiled lobster luscious and delicious
lies not in the cooking, as most epicures
and housekeepers believe, but in the
freshness. Catch a lobster down on
Long Island this morning, bring it to
New York this afternoon and cook and
serve 1T tonight, and it would still be
delicious in spite of poor cooks if fresh
butter were used in preparing it. Peo-
pie will be surprised to know that
broiled lobster really isn't broiled at all,
but roasted in an oven. A pound lobster
or one weighing even less should be
selected for broiling, for it is q con-
coded point that the smaller Holsters
are more delicate in flavor and juicier.
Then, too, proportionately, they have
y,oN IA1> ,%N,,
Just minute before it is time to put
the lobster on the fire it should be split
in two, and the tail and claws should
| move and wriggle after it gets into the
oven. Then you know your lobster is
fresh. 1t should be cooked in pan
which is placed in very hot oven, and
a generous supply of fresh butter and
little salt Is all that Is necessary to
make it food fit for the gods. 1t takes
from twenty to thirty minutes to
roast-or broil, as we say-a lobster
perfectly, and it should be served red
hot.
ut is amusing to hear men who
| claim to be epicures and women who
| Drag about their highly cultivated taste
| saying, oh, you do cook Holsters so de-
| liciously here, and they also cook it to
perfection at such and such a place.
| There is nothing at all in the cooking
! of live lobster. Success depends upon
| its freshness entirely. A person who is
| the next thing to an idiot could take a
| fresh live lobster, split it open, put II
| into pan, and clap it into hot oven
and allow it to stay there twenty
| minutes only disturbing it to put or
| two or three tablespoonfuls of fresh
butter and dash Of salt. That's al
there is to the perfect preparation OF
the luscious lobster. OF course a lob
ster is more delicious cooked in this
way than in any other, and there are
restaurants in this city that have be-
come famous on account Of the delici-
| Gus broiled live Holsters served there
The proprietors of these places make
great mystery of their manner Of
broiling lobster. Their customers
imagine when the steaming crustacear
is set before them that it has been put
through wonderful culinary stunts, anc
they often say that they would give
large sums to know just how it ha6
been prepared for the table. Those who
know laugh in their sleeves when they
| overhear such remarks, for they know
that there is nothing in the cooking
but all in the freshness of the lobster
From the New York Sun.