Cassell's dictionary of cookery

Lobster, Buttered (another way). — Pick the meat from a large freshly-boiled cock lobster. Mince it finely, and Put it into a stewpan with an ounce and a half of butter, rolled in flour, half a salt-spoonful of salt, a saltspoonful of white pepper, the eighth of a small nutmeg, grated, a wine-glassful of sherry, the same of rich gravy, and a table-spoonful of lemon-pickle. When quite hot, put the mixture into the shells, and garnish with parsley and small three-cornered pieces of toasted bread. Time to heat, about a quarter of an hour. Probable cost, 3s. Sufficient for six or eight persons. Lobster, Choosing a. — Unboiled lobsters should be heavy and full of motion, which is an indication of their being fresh. If they are thickly crusted, they are old. Medium-sized lobsters, when heavy, are often better than large ones. The flavour of the flesh of the cock lobster is finer than that of the hen. It may be known by the narrowness of the back part of the tail, and by the stiffness of the two uppermost fins within it. When lobsters are freshly boiled their tails are stiff, and when lightly puUed return with a Spring. Lobster, Cold. — Take off the large claws and crack the shell lightly, without disfiguring the fish. Split open the tail with a sharp knife, and dish the fish on a folded napkin, with the head in an upright position in the centre, and the tail and claws arranged neatly round it. Garnish with parsley. Salt, cayenne, mustard, salad-oil, and vinegar should be eaten with it. Sufficient, a medium-sized lobster for two or three persons. Lobster, Cold, Dressed. — Pick the meat from the shell, mince it finely, and mix it with a little salad-dressing, or with a few breadcrumbs, a little salad-oil, salt, pepper, mustard, LOB (387) LOB and vinegar, the quantities to be regulated by taste and the size of the lobster. Probable cost, from Is. Gd. Sufficient, a medium-sized lobster for two or three persons. Lobster Croquettes. — Pick the meat carefully from the shell of a freshly-boiled hen lobster, and mince it verj^ finely. Pound the coral and spawn in a mortar, and mix with it a little grated nutmeg, three grains of cayenne, a tea-spoonful of anchovy sauce, two table-spoonfuls of white sauce, and the well-beaten yolks of three eggs. Add the minced lobster, and stir all these ingredients over a gentle fire until the egg is set. Spread the mixture on a plate, and when cold, make it up into the shape of corks. Dip these in beaten egg, roll them in bread-crumbs, and fry them in hot fat until they are lightly browned all over. Drain them, and pile them upon a folded napkin, in a hot dish. Garnish with parsley. Time, eight minutes to fry. Probable cost, 2s. Sufficient for four or five persons.