Scientific cooking with scientific methods

Remove the meat from the shell. Arrange on k pretty platter, and garnish with small claws. Lobster Cocktail. Remove meat from lobster and cut in pieces, allowing about one-half cup to each service. Season each service with two tablespoons each of tomato catsup and sherry wine, a little lemon juice, three or four drops of tabasco sauce, and salt to taste. Serve in cocktail glasses, after chilling. Deviled Lobster. 2 pounds lobster. % teaspoon salt, 1 cup white sauce. Dash of cayenne. T-/(2 teaspoon mustard, 1 tablespoon lemon juice. Make white sauce with one tablespoon butter, one tablespoon flour, one cup milk. Remove from fire and OYSTERS AND SHELL-FISH. 83 add mustard, salt, cayenne and lemon juice, all mixed together with the lobster meat, which should be cut into cubes. Scalloped Lobster. 2 pounds lobster. Few grains cayenne. 1% cups white sauce. i/. teaspoon salt. Yolk 1 hard-boiled egg. y-^ tablespoon lemon juice. Make white sauce same as for deviled lobster. Add the lobster meat, cut into cubes, with the seasoning to the sauce. You can refill the lobster shell, or use buttered scallop-shell. Cover top with buttered crumbs, and bake until crumbs are brown. Brush the lobster shell with olive oil to preserve the color. Curried Lobster. The curry is prepared same as scalloped lobster, with the addition of one teaspoonful of curry powder mixed well with the flour when you are making the white sauce. Lobster Farci. 1 cup lobster meat. V> cup buttered crumbs. Yolks 2 hard-boiled eggs. Salt to taste. 1 cup white sauce. % teaspoon white pepper, 1 tablespoon mmced parsley. Rub yolks of eggs very fine, and add to lobster meat, w^ith the parsley, sauce and seasonings. Mix all thoroughly. Refill shell, cover with buttered crumbs, and bake until brown. Broiled Live Lobster. Have your lobster dressed for the broiler in the market, and be sure it is alive, and that the intestinal vein is removed and the stomach, and have the claws cracked. Place on a buttered broiler. Broil seven or eight minutes on flesh side, turn and broil six minutes on shell side. Serve with melted butter, or, if preferred, a little tomato catsup and Worcestershire, with Graham, rye or brown bread. Baked Live Lobster. Prepare same as for broiled lobster. Cook liver with a little butter, and season with salt, Worcestershire sauce and cayenne, and spread over top of lobster, and bake in hot oven for about eighteen minutes. Serve at once. Lobster Newburg. 2 pounds lobster. 2 tablespoons sherry. 1 cup cream sauce. 2 tablespoons brandy. Salt and pepper to taste. Make a white sauce with two tablespoons (level) of butter, two tablespoons flour, one cup thin cream, and add to this the lobster meat cut in cubes. When well heated, add sherry and brandy. This should be served from chafing-dish. Lobster a I'Americaine.