Boston Cooking-School cook book

is edible and highly prized for its brilliant color. The sides of the body are covered with the lungs; these are always discarded. Break body through the middle and separate body bones, picking out meat that lies between them, which is some of the sweetest and tenderest to be found. Separate large claws at joints. If shells are thin, with a knife cut off a strip down the sharp edge, so that shell may be broken apart and meat removed whole. Where shell is thick, it must be broken with a mallet or hammer. Small claws are used for garnishing. The shell of body, tail, and lower part of large claws, if not broken, may be washed, dried, and used _ for serving of lobster meat after it has been prepared. The portions of lobsters which are not edible are lungs, stomach (lady), and intestinal vein. Lobster meat may be purchased in cans. To Serve Boiled Lobster. Remove lobster meat from boiled lobsters, arrange on platter, and garnish with small claws. If two lobsters are opened, stand tail shells (put together) in center of platter, and arrange meat around them. FRIED LOBSTER Remove cooked lobster meat from shell. Use tail meat, divided in fourths, and large pieces of claw meat. Sprinkle with salt, pepper, and lemon juice; dip in crumbs, egg, and again in crumbs; fry in deep fat (385° F.), drain, and serve with Tartare Sauce (p. 207). BUTTERED LOBSTER 2-pound lobster, cooked Salt and pepper 3 tablespoons butter Lemon juice Remove cooked lobster meat from shell and chop slightly. Melt butter, add lobster, and when heated, season and serve garnished with lobster claws. FRICASSEE OF LOBSTER AND MUSHROOMS 2-pound lobster, cooked VY cup flour Yy cup butter 1% cups milk 34 pound mushrooms Salt Few drops onion juice Paprika 2 tablespoons sherry Remove lobster meat from shell and cut in strips. Cook butter with mushrooms broken in pieces and onion juice 3 minutes; add flour and pour milk on gradually. Add lobster meat, season with sherry, salt, and paprika. Serves 6. LOBSTER AND OYSTER RAGOUT 14 cup butter V4 teaspoon pepper Y cup flour 1 pint oysters 34 cup oyster liquor 34 cup cooked lobster 34 cup cream dice 34 teaspoon salt 11% tablespoons Sauterne Few grains cayenne 1 tablespoon finely Few drops onion juice chopped parsley Parboil oysters (p. 251). Make sauce of first 8 ingredients. Add oysters, lobster, wine, and parsley. Serves 4 to 6. SCALLOPED LOBSTER 3 small lobsters or 1% teaspoon salt 2-pound lobster, cooked Few grains cayenne 1144 cups White Sauce (p. 191) 2 teaspoons lemon juice Remove lobster meat from shell and cut in cubes. Heat in White Sauce and add seasonings. Refill lobster shells, cover with buttered crumbs, and bake until crumbs are brown. To prevent lobster shells from curling over lobster while baking, insert wooden skewers of sufficient length to keep shell in its original shape. To assist in preserving color of shell, brush over with olive oil before putting into oven. Scalloped lobster may be baked in buttered scallop shells or in a buttered baking dish. Serves 6. Deviled Lobster. Use larger proportions of same seasonings. Add mustard to taste. Curried Lobster. When making White Sauce, add to flour 44 teaspoon curry powder, and a few drops onion juice. Season highly to taste. Lobster Thermidor. Season sauce highly with grated Parmesan cheese and white wine. Sprinkle with cheese and bake until cheese melts. If desired, add to ingredients 3 sliced mushrooms, sautéed, 1 tablespoon chopped green pepper, and a pinch of mustard. STUFFED LOBSTER A LA BECHAMEL 2-pound lobster, cooked VY teaspoon salt 14% cups milk Few grains cayenne Bit of bay leaf Slight grating nutmeg 3 tablespoons butter 1 teaspoon chopped parsley 3 tablespoons flour 2 egg yolks, slightly beaten 1 teaspoon lemon juice Y% cup buttered crumbs