The encyclopaedia of practical cookery

Lobster Saute. — Pick the meat from the shell of a Lobster ; take the large and solid pieces, and cut them to an even size, but not very small. Put a lump of butter about the size of an egg in a frying-pan, and when melted put in the pieces of Lobster ; sprinkle pepper and salt over them, squeeze in the juice of half a lemon, and toss about over the fire till thoroughly hot. Toast some thin broad slices of bread, cut off the crust, butter them, and put them on a hot dish ; pour the Lobster over, and serve at once. Lobster in Shells. — (1) Cut an equal quantity of Lobster-meat and mushrooms into dice. Boil some veloute sauce together with some essence of mushrooms till reduced, [illustration: For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.] Lobster — continued. then thicken it with fresh butter and Lobster butter in equal proportions, and mix in the Lobster and mushrooms. Fill some table-shells with the preparation, sprinkle breadcrumbs on the top, pour a little warmed butter over, and bake in a quick oven till browned. Put the shells on a hot dish, and serve. (2) Pick out the flesh of a boiled Lobster, and cut it in dice, put them into a basin with one-third their quantity of cooked mushrooms, also cut in dice, and 3 or 4 tablespoonfuls of bechamel sauce ; boil till reduced, adding gradually a few table-spoonfuls of fish broth and oyster liquor. When done, take the sauce off the fire, mix with it the chopped mushrooms and Lobster, and a little cayenne pepper. Fill some table-shells with the mixture, sprinkle breadcrumbs on the top, pour over a little warmed butter, and brown under a hot salamander. Put the shells on a dish, with a fried oyster on each, and serve. (3) Put two finely-chopped shallots in a stewpan, add 1 wineglassful of Madeira wine, loz. of butter, and Hlb. of pieces of boiled Lobster ; moisten with 1 pint of veloute sauce, and season with 1 pinch of salt, J pinch of pepper, and a very little nutmeg. Boil for ten minutes, and with this preparation fill six table-shells ; on the top of each lay three slices of truffle and 1 table-spoonful of good bechamel sauce. Put 1 drop of clarified butter on each, and place them in the oven for five minutes. Serve very hot on a folded napkin. (4) Pick the meat from one or two cold boiled Lobsters, cut it into dice, and put them in a basin with a few tablespoonfuls of gherkins or pickled mushrooms also cut in dice ; sprinkle with salt and pepper, and pour in a little oil and vinegar. Previously, prepare a small stand of fat, decorate it at the base, form it like steps, and fix it on the centre of a dish. Drain the Lobster on a sieve, put it into a basin, and mix in a few table-spoonfuls of mayonnaise with eggs, and a pinch of chopped tarragon. Fill a dozen silver shells with the above preparation, coat each with a layer of mayonnaise, and surround with chopped aspic. Arrange the shells on the stand, and serve.