Page:The Boston cooking-school cook book (1910).djvu/231

 Buttered Lobster

2 lb. lobster 3 tablespoons butter Salt and pepper Lemon juice

Remove lobster meat from shell and chop slightly. Melt butter, add lobster, and when heated, season and serve garnished with lobster claws.

Scalloped Lobster

2 lb. lobster 1-1/2 cups White Sauce II 1/2 teaspoon salt Few grains cayenne 2 teaspoons lemon juice

Remove lobster meat from shell and cut in cubes. Heat in White Sauce and add seasonings. Refill lobster shells, cover with buttered crumbs, and bake until crumbs are brown. To prevent lobster shells from curling over lobster while baking, insert small wooden skewers of sufficient length to keep shell in its original shape. To assist in preserving color of shell, brush over with olive oil before putting into oven. Scalloped lobster may be baked in buttered scallop shells, or in a buttered baking-dish.

Devilled Lobster

Scalloped lobster highly seasoned is served as Devilled Lobster. Use larger proportions of same seasonings, with the addition of mustard.

Curried Lobster

Prepare as Scalloped Lobster, adding to flour one-half teaspoon curry powder when making White Sauce.

Lobster Farci

1 cup chopped lobster meat Yolks 2 "hard-boiled" eggs 1/2 tablespoon chopped parsley 1 cup White Sauce I Slight grating nutmeg 1/3 cup buttered crumbs Salt Pepper

To lobster meat add yolks of eggs rubbed to a paste, parsley, sauce, and seasonings to taste. Fill lobster shells, cover with buttered crumbs, and bake until crumbs are brown.