534.—LOBSTER CROQUETTES. (Fr.—Croquettes de Homard.)
For formula see Chicken Croquettes, or use recipe given in tinned food section.
535.—LOBSTER DEVILLED. (Fr.—Homard à la Diable.)
Ingredients.—1 good lobster, 3 tablespoonfuls of white breadcrumbs, a few browned breadcrumbs, 1½ ozs. of butter, 2 tablespoonfuls of white sauce or cream, cayenne.
Method.—Cut the lobster in two lengthwise, remove the meat carefully, as the large shell must be kept whole, and chop the meat finely. Melt the butter, pour it on to the lobster, add the breadcrumbs, and white sauce, season rather highly with cayenne, and mix well. Press the mixture lightly into the lobster shell, cover with browned breadcrumbs, put 3 or 4 pieces of butter on the top, and bake for about 20 minutes in a moderate oven. Serve hot or cold.
Time.—From 35 to 45 minutes. Average Cost, 2s. to 3s. Sufficient for 4 or 5 persons. Seasonable at any time.
536.—LOBSTERS, TO DRESS.
Wash the lobster well before boiling, tie the claws securely, and throw the lobster, head first, into a saucepan of salted boiling water: this method instantly destroys life. Then boil the lobster gently from 20 to 40 minutes, according to its size, but avoid overcooking, which causes the flesh to become hard. When cool enough to handle, rub over with a little salad-oil to brighten the colour. When quite cold, break off the claws and tail, and divide the latter lengthwise by the line running from head to tail. Place the body upright in the centre of a dish, with one-half of the tail on either side, and at the ends arrange the claws, which should previously be cracked with a hammer without injuring the flesh. The dish should be garnished tastefully with parsley.
Time.—From 20 to 40 minutes. Average Cost, 1s. 3d. to 3s. 6d. each, according to size.
537.—LOBSTER, BAKED, FRENCH STYLE. (Fr.—Homard au Gratin.)
Ingredients.—1 lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace and cayenne to taste, bread-crumbs, puff paste.
Method.—Pick the meat from the shell, and cut it up into small square pieces, put the stock, cream and seasoning into a stewpan, add the lobster, and let it simmer gently for 6 minutes. Serve it in
