Page:The Boston cooking-school cook book.djvu/234

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Split a live lobster, remove meat from tail and large claws, cut in pieces, and arrange on skewers, alternating pieces with small slices of bacon. Fry in deep fat and drain. Cook liver of lobster with one tablespoon butter three minutes, season highly with mustard and cayenne, and serve with lobster.

Split a live lobster and put in a large omelet pan, sprinkle with one-fourth onion finely chopped and a few grains of cayenne and cook five minutes. Add one-half cup Tomato Sauce II and cook three minutes; then add two tablespoons Sherry: wine, cover, and cook in oven seven minutes. To the liver add one tablespoon wine, two tablespoons Tomato ‘Sauce, and one-half tablespoon melted butter; heat in pan after lobster has been removed. As soon as sauce is heated, strain, and pour over lobster.

Cut two one and one-half pound live lobsters in pieces for serving, remove intestinal vein and lady, and crack large claws. Cook one tablespoon finely chopped shallot and three tablespoons chopped carrot in two tablespoons butter ten minutes, stirring constantly that carrots may not burn. Add two sprigs thyme, one-half bay leaf, two red peppers from pepper sauce, one teaspoon salt, one and one-third cups Brown Stock, two-thirds cup stewed and strained tomatoes, and three tablespoons Sherry wine. Add lobster and cock fifteen minutes. Remove lobster to serving dish, thicken sauce with four tablespoons, each, butter and flour cooked together, and add one and one-half tablespoons brandy. Pour sauce around lobster, and sprinkle all with finely chopped chives.