Boston Cooking-School cook book

Remove lobster meat from shell and cut in dice. Scald milk with bay leaf, remove bay leaf, and make white sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, egg yolks, and lemon juice. Add lobster dice, fill shells, cover with buttered crumbs, and bake in hot oven (450° F.) until crumbs are brown. Half chicken stock and half cream may be used for sauce, if a richer dish is desired. Serves 6. s LOBSTER FARCI 1 cup chopped cooked lobster meat Slight grating nutmeg Yolks 2 hard-cooked eggs ¥% cup buttered crumbs 4 tablespoon chopped parsley Salt 1 cup Thin White Sauce (p. 192) Pepper To lobster meat add egg yolks rubbed to paste, parsley, sauce, and seasonings to taste. Fill lobster shells, cover with buttered crumbs, and bake until crumbs are brown. Serves 4. SPANISH LOBSTER IN CASSEROLES 2-pound lobster, cooked 1% cup heavy cream 21% cups cold water 2 egg yolks, slightly beaten 1 slice carrot 1 tablespoon lemon juice 1 slice onion VY teaspoon salt Sprig parsley 14 teaspoon paprika 1 stalk celery YZ teaspoon pepper 4 tablespoons butter 4 cup hot boiled rice 4 tablespoons flour 6 slices Broiled Tomato (p. 481) Cut lobster meat in small pieces. Put bones and small claws in pan; add water, carrot, onion, parsley, and celery. Bring to boiling point and cook until reduced to 144 cups. Strain and pour gradually on butter and flour cooked together. Bring to boiling point, add cream, egg yolks, and lobster. Season with lemon juice, salt, paprika, and pepper. Put 1 tablespoon rice in each buttered individual casserole. Fill with lobster mixture and on top place tomato slice, brushed over with melted butter and seasoned with salt and pepper. Serves 6. BROILED LIVE LOBSTER Split a live lobster and place in buttered wire broiler. Broil 8 minutes on flesh side, turn and broil 6 minutes on shell side. Serve with melted butter. Lobsters taste nearly the same when placed in dripping pan and baked 15 minutes in hot oven (450° F.) and are much easier cooked. Allow 1 small or half large lobster to each person. To Split a Live Lobster. Live lobsters may be dressed for broiling at market, or may be split at home. — Place on back, cross large claws and hold firmly with left hand. With sharp-pointed knife, held in right hand, begin at the mouth and make a deep incision and, with a sharp cut, draw the knife quickly through body and entire length of tail. Open lobster, remove intestinal vein, liver, and stomach, and crack claw shells with a mallet. BAKED LIVE LOBSTER Split a live lobster and place in dripping pan. Cook liver of lobster with 1 tablespoon butter 3 minutes. Season highly with salt, cayenne, and Worcestershire Sauce. Spread over lobster and - bake 15 minutes in hot oven (450° F.). Serves 2. PLANKED LIVE LOBSTER Live lobster Sliced tomatoes, peeled and chilled Olive oil or melted butter _ Sliced cucumbers Julienne potatoes Parsley Salt, pepper, and lemon juice Prepare lobster as for Baked Live Lobster, brushing with oil or butter. Bake 15 minutes in hot oven (450° F.). Remove to plank, garnish with potatoes, tomatoes, cucumbers, and parsley. Over lobster pour melted butter seasoned with salt, pepper, and lemon juice. Serves 2. PLANKED LIVE LOBSTER WITH OYSTERS 1 live lobster (114 pounds) Salt and pepper 1 cup oysters Butter Split and bake as for Planked Live Lobster, cooking only 12 minutes. Clean oysters (p. 251) and arrange over tail and body meat of lobster. Sprinkle with salt and pepper and dot over generously with butter. Bake in hot oven (450° F.) until oysters are plump and edges curl. Serves 2. LOBSTER A L°7AMERICAINE 2 tablespoons butter 114 cups cooked lobster meat, V4 tablespoon finely chopped onion diced liver kept separate 2 tablespoons flour 2 tablespoons sherry 1 cup stewed and strained tomatoes Y teaspoon salt