New-York tribune., 1901-12-23
FACTS ABOUT LOBSTERS.
WHY THEY BRING HIGH PRICES-HOW TO
COOK AND SERVE THEM

WHY THEY BRING HIGH PRlCES-f1O" ~
COOK AND SERVE THEM.
Notwithstanding the fact that Holsters in these
days bring prices so high to bar them from ire
Quent the tables Of the multitude. 1t is SAID
that not less than twenty thousand thirty thou
sand consumed weekly in this city. One cause
of the high price is undoubtedly the shortness OF
the season in which they be caught in Nova
Scotia and the provinces, and which lasts only
from January TO July.
The law in this country prescribes no time Tor
catching Holsters, but it requires that they shali
measure at least nine inches in length. and that
any below that size shan be returned to the water
The Holsters in the markets vary in size from
three-quarters of pound to three pounds al
though during the months they are some
times caught Sandy Hook weighing from ten
to fifteen pounds In the report of the United
States Fish Commission of 1900 it is shown that
Maine is far in the lead in lobster catching while
Massachusetts. Rhode Island. Connecticut ana
New Hampshire follow in the order named. The
aggregate value of the catch of these States in l9"
was s.362619. while the combined catch of New
York, New-Jersey and Delaware was only S2796o
In the days before the lobster had gained ITS
popularity and its toothsome qualities were as yet
unapprecated, prices for II most attractive.
Fine specimens could be bought in this city during
the summer months in years prior 10 the Civil War
for four cents a pound
In choosing Holsters, weight rather than size
should be considered. a small heavy one being
to have flrmer flesh than large light one
Freshly boiled Holsters most desirable TO
avoid buying those which have been cooked and
put ice until they have lost their sweetness and
firmness of flesh lay the animal on its back and
straighten out its tail If, when the tail is released
it flies back its normal curled position the lob
ster is fresh.
Many people object to the practice OF boiling the
lobster alive This be avoided by severng the
head from the neck with a sharp cleaver. The
process will bring instant death. The lobster
should be boiled at once after the operation
LOBSTER CHOPS.
Lobster chops with sauce tartare favorites
with all lobster lovers. They are especially usefui
for the supper or luncheon when the maid is out,
| because they be prepared beforehand, and he
quickly heated in the oven for the meal,
To make them, scald one cupful OF milk or cream
IN a double boiler. Meanwhile cream together one
heaping tablespoonful of butter and very heap
ing tabespoonfuls of -four Turn this into the boil
ing milk, and stir constantly until the mixture is
@ f from mn me @ e saaso G nv with salt and
paprika. Turn the mixture onto platter and place
ure has cooled. When it is thoroughly cold and stiT
form it into balls and hatten it out into the shape
crums. and fry in deep, very hot 5"t Drain them
If the sauce is not stiff enough to handle after
the meat is added. stir i'll few cracker or bread
crumbs but never -four or cornstarch 1t is better,
if possible not to additional thickening. The
thinner the mixture the better if it can be handled
This is the object of having Il cold before attempt
ing to make It into forms. If the chops are made
Interior when they are finished They can be eaten
at can be saved until later meal. and
heated through IN quick just before they are
crnInbs tbev NAV he nut in a cold pIace and kept
until meal time. or the next day even. when they
The recipe given will make nine chops of gen
erous size. The directions for the sauce may be
used for any sort of meat croquetes but for those
cylindrical form Is used. other meat croquetteS
will of course, require more seasoning such as bay
lobster should not be concealed with any other
seasoning, The lobster chops should be garnisheSd
claw may be inserted In the small end TO simulate
For sauce tartare make mayonnaise dressing
and season 1t n6eraHy 1i with chopped pickle:
are wanted.
LOBSTER STEAKS
Lobster steaks simply prepared and de-
ucious. Dip the unbroken meat from the tail and
large claws into egg and then into bread cracker
crumbs. and repeat the process again. With
knife press the crumbs onto the meat and fry
should of course, be seasoned with salt ard pep
per. Garnish the steaks the outlets. Serve
with sauce tartare-
DEVILLED LOBSTER.
To devil lobster cook one tablespoonful of but
ter small. finely chopped onion together for
three minutes. Add half cupfu OF finely chopped
mushrooms ard cook FIVE minutes add one table t,-
mixture add half cuPful Of white stock or water,
saftspoonfui Of black pepper and two cupfuis OF
lobster meat. Stir all together and cook for five
minutes. Remove from the fire and add two tea
spoonfus Of finely chopped parsley and the yolks
OF TWO eggs. fl the mixture INTO SIX oaklIg sheIiS
into hollow lobster shells. Sprinkle with bread
crumbs cover with melted butter and bake in hot
oven minutes.
LOBSTER A LA NEWBURG.
Lobster la Newburg Is not for people who
esehew the use of wine. Madeira sherry wine
being a component element of Newburg. Creamed
preparations mixtures with other sauces may
be made, but they Will not be of the Newburg va
riety.
To make lobster a la Newburg put into sauce
pan cupfuls of finely cut lobster meat; with
one tablespoonful of butter, salt and paprika TO
season and a quarter OF cupful OF fine cut
truffes. Add d half cupful of Madeira or sherry
wine and cook minutes. Beat together
the yoiks OF eggs with half cupful of cream.
and add it to the lobster letting 1t cook for rev |