The Toronto Cook Book

Stewed Lobster Cut the lobster fine; put in a stewing pan, with a little milk or cream. Boil up once; add one tablespoonful of butter, and serve plain or on toasted bread. Cook lobster just long enough to heat, as longer cooked renders it tough. Lobster Creamed To one pint of lobster meat cut fine, make one pint of white sauce. Season with salt, cayenne and lemon. Heat the lobster in the sauce, but do not let it boil. Serve on toast. Curried Lobster Make a curry sauce and warm the diced lobster in the sauce. Scalloped Lobster Season one pint of lobster, cut into dice, with salt, pepper and cayenne. Mix with one cup of cream sauce, fill the lobster shells, using the tail shells of two lobsters. Cover the meat with cracker crumbs, moistened with melted butter. Bake till the crumbs are brown. Put the two shells together on a platter. Garnish with parsley. The lobster may also be served in scallop shells. Lobster Soup Melt one tablespoon of butter, then add two tablespoons of flour; mix well. Add to this the cooked meat of a lobster, a cup of milk and one of cream, a pint of soup stock, half a cupful of tomatoes, salt and cayenne to taste. Let boil for a few minutes, then strain. Put it back on the stove again; add one tablespoon of butter and when it comes to a boil serve at once. Lobsters Lobsters a la Creole Homard A la Creole. — Take two lobsters of about two pounds each, cut into twelve pieces and saute them over a quick fire with half as much butter as oil ; add one ounce of chopped shallot, two of onions, some salt, and pepper, bouquet of parsley; then moisten with a pint of good consomme and a gill of madeira wine; add four medium tomatoes, peeled and cut in half, one green pepper, cut into small bits, and a little curry. Set on the range and allow cook for fifteen minutes, add some fine herbs. Boil some rice in water with salt and butter, set it into a buttered mould and put into the oven for fifteen minutes; then unmould and serve the rice separately but at the same time as the lobster. Devilled Lobster Take the meat from a boiled lobster, chopped fine, season with ground mustard, salt and pepper, stir well until mixed. Put it into a porcelain saucepan, cover with just enough water to keep it from burning, let it boil up once, then stir in two tablespoons of vinegar and a tablespoon of butter. Let it boil up again and serve. Lobster a la Newburg Cook six lobsters each weighing about two pounds, in boiling water for twenty-five minutes; when cold detach the bodies from the tails and cut the latter into slices, put them into a sautoir, each piece lying flat, and add hot clarified butter; season with salt and fry lightly on both sides without coloring ; moisten to their height with good raw cream ; reduce quickly to one half and then add two or three spoonfuls of maderia wine; boil the liquid once more only, then remove and thicken with egg yolks and raw cream ; cook without boiling, adding a little cayenne and butter; warm it up again without boiling, tossing the lobster lightly, then arrange the pieces in a vegetable dish and pour the sauce over. Twelve pounds of lobsters when cooked yield from two to two and a half pounds of meat and three to four ounces of lobster coral. Choice Lobster Recipe