Harper's cook book encyclopædia

malley, which turns green in cooking, is as good as the rest, and makes a good sauce for the lobster, mixed with the white or creamy substance found around the shell, the two being again mixed with oil, vinegar, salt, pepper, chopped parsley, and mustard. Lobster, Baked. — Prepare as if for broiling ; put in a pan, butter well, sprinkle with salt and pepper, and bake from thirty to forty minutes. Baste twice with melted butter. Lobster, Broiled. — Cut the shell down the middle of the back with a sharp knife, then split it in half with a large, heavy knife and a mallet. Remove the stomach and the intestines. Lay the two halves and the large claws cracked open on a broiler, the shell side towards the fire, and broil half an hour. When half done put a little butter upon the meat, and when about to serve season with salt, pepper, and a little more butter. Serve with melted butter in a separate dish. Lobsters, Casserole of. — Put four quarts of water in a fish-kettle ; add one medium-sized onion, sliced, one gill of vinegar, four sprigs of parsley, one bay-leaf, three cloves, six peppercorns, half a table-spoonful of salt ; let boil ten minutes. Add two medium-sized live lobsters; cook them eighteen minutes ; remove the kettle from the fire and let them cool off in the court-bouillon ; then take them out. Cut the shells open and also the claws. Cut the meat from the tail part in pieces half an inch thick, and that of the claws in small dice. Keep them separate. Crack open the body of the lobster and take the coral and pith out ; mash them through a colander ; then prepare the following garnishing of rice : Put in a saucepan two table-spoonfuls of butter; when melted add to it one large table-spoonful of white onion, chopped fine ; cook four minutes, toss them, and do not let them get brown; add to them one pint of rice ; see that it is very clean, but do not wash it; stir it with the onions for one minute ; pour over one quart and a half of good warm broth ; if none is at hand, one teaspoonful of beef extract diluted ; season with half a teaspoonful of salt and a little cayenne pepper. Cover the saucepan ; cook slowly for twenty-five minutes ; do not stir while cooking. Remove the saucepan from the fire and keep warm; then add to the rice the coral and pith with two table-spoonfuls of butter cut in small lumps ; then the meat of the claws ; season with half a salt-spoonful of cayenne pepper and four tablespoonfuls of freshly grated Parmesan or six table - spoonfuls of Swiss cheese ; mix gently and keep it warm. To prepare the lobster scallops melt in a separate saucepan two tablespoonfuls of. butter; when hot, not brown, add the pieces of lobster; sprinkle with a few grains of salt and white pepper; cook one minute only on each side; remove from the fire and pour over three table-spoonfuls of tomato puree; stir gently. Pour the garnishing of rice into a warm, silver bowl. In the centre arrange the scallops of lobster, with a border of small mushrooms around. Sprinkle over all one table-spoonful of cheese ; serve very hot.