The encyclopaedia of practical cookery

(4) Split a boiled Lobster right down, lay it open, and take out the uneatable parts. Sprinkle the meat with -white pepper, salt, and cayenne, moisten it with a little thin melted-butter sauce, place small pieces of butter over it, and put the halves of the Lobster on a gridiron over a clear fire till hot through. Serve them in their shells on a napkin spread over a hot dish. (5) Procure a large Lobster, and divide the tail into two parts, splitting lengthwise. Break the large claws in two, and free the body from the small claws and stomach. Put the body back in the shell, place the meat from the claws in half of their shells, and lay the other half of the shells where they will get hot. Put the Lobster into a double broiler with the meat side exposed to the fire, and cook for eight minutes ; then turn, and cook for ten minutes longer. Put it on a hot dish, sprinkle slightly with salt and cayenne, and season well with maitre d’hotel butter. Cover the claws with the hot shells, and garnish with parsley. Broiled Lobster a la Ravigote. — Cut three small raw Lobsters each into two equal parts, taking out the gravel from the head, season with 1 pinch of salt and ½ pinch of pepper, rub with a very little oil, and broil the pieces for ten minutes. Take them from the fire, remove the meat from the heads of the Lobsters, put it in a salad-bowl with ½ pint of ravigote butter, and mix well together ; take the remainder of the meat from the Lobster, dip it in the sauce, and return it to its shell ; warm again for two minutes in the oven, and serve on a folded napkin, garnishing the shells with parsley, and serving the sauce in a sauce-bowl. Buttered Lobster. — Pick out all the meat of a Lobster, and mince it finely ; mix with the coral and green inside, leaving out the uneatable parts, 2 table-spoonfuls of vinegar, ½ lb. of fresh butter, and 1 saltspoonful each of cayenne and made mustard ; put it in a stewpan with the chojiped meat, and stir over the fire till thoroughly hot through. Wash and cut in quarters three lettuces, arrange them round a dish, pour in the hot Lobster, put some quarters of hard-boiled egg over the top, and serve at once. Canapes of Lobster. — Spread with Lobster butter a few thin slices of bread fried in butter ; digest for two hours some large Lobster collops in a marinade of oil, vinegar, salt, and pepper. Take them out, set them in the middle of the bread, put a row of capers round each piece of Lobster, and serve on a flat dish. For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. 3 s 2 Lobster— co ntinu ed.