HOT LOBSTER.
271. INGREDIENTS.--1 lobster, 2 oz. of b.u.t.ter, grated nutmeg; salt, pepper, and pounded mace, to taste; bread crumbs, 2 eggs.
_Mode_.--Pound the meat of the lobster to a smooth paste with the b.u.t.ter and seasoning, and add a few bread crumbs. Beat the eggs, and make the whole mixture into the form of a lobster; pound the sp.a.w.n, and sprinkle over it. Bake 1/4 hour, and just before serving, lay over it the tail and body sh.e.l.l, with the small claws underneath, to resemble a lobster.
_Time_.--1/4 hour. _Average cost_, 2s. 6d.
_Seasonable_ at any time.
_Sufficient_ for 4 or 5 persons.
LOBSTER SALAD.
272. INGREDIENTS.--1 hen lobster, lettuces, endive, small salad (whatever is in season), a little chopped beetroot, 2 hard-boiled eggs, a few slices of cuc.u.mber. For dressing, equal quant.i.ties of oil and vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs; cayenne and salt to taste; 3 teaspoonful of anchovy sauce. These ingredients should be mixed perfectly smooth, and form a creamy-looking sauce.
_Mode_.--Wash the salad, and thoroughly dry it by shaking it in a cloth.
Cut up the lettuces and endive, pour the dressing on them, and lightly throw in the small salad. Mix all well together with the pickings from the body of the lobster; pick the meat from the sh.e.l.l, cut it up into nice square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of 2 hard-boiled eggs; chop the whites very fine, and rub the yolks through a sieve, and afterwards the coral from the inside. Arrange the salad lightly on a gla.s.s dish, and garnish, first with a row of sliced cuc.u.mber, then with the pieces of lobster, the yolks and whites of the eggs, coral, and beetroot placed alternately, and arranged in small separate bunches, so that the colours contrast nicely.
_Average cost_, 3s. 6d. _Sufficient_ for 4 or 5 persons.
_Seasonable_ from April to October; may be had all the year, but salad is scarce and expensive in winter.
_Note_.--A few crayfish make a pretty garnishing to lobster salad.
THE Sh.e.l.l OF THE LOBSTER.--Like the others of its tribe, the lobster annually casts its sh.e.l.l. Previously to its throwing off the old one, it appears sick, languid, and restless, but in the course of a few days it is entirely invested in its new coat of armour. Whilst it is in a defenceless state, however, it seeks some lonely place, where it may lie undisturbed, and escape the horrid fate of being devoured by some of its own species who have the advantage of still being encased in their mail.
LOBSTER (a la Mode Francaise).
273. INGREDIENTS.--1 lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace, and cayenne to taste; bread crumbs.
_Mode_.--Pick the meat from the sh.e.l.l, 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 the sh.e.l.l, which must be nicely cleaned, and have a border of puff-paste; cover it with bread crumbs, place small pieces of b.u.t.ter over, and brown before the fire, or with a salamander.
_Time_.--1/4 hour. _Average cost_, 2s. 6d.
_Seasonable_ at any time.
CELERITY OF THE LOBSTER.--In its element, the lobster is able to run with great speed upon its legs, or small claws, and, if alarmed, to spring, tail foremost, to a considerable distance, "even," it is said, "with the swiftness of a bird flying."
Fishermen have seen some of them pa.s.s about thirty feet with a wonderful degree of swiftness. When frightened, they will take their spring, and, like a chamois of the Alps, plant themselves upon the very spot upon which they designed to hold themselves.
LOBSTER CURRY (an Entree).
274. INGREDIENTS.--1 lobster, 2 onions, 1 oz. b.u.t.ter, 1 tablespoonful of curry-powder, 1/2 pint of medium stock, No. 105, the juice of 1/2 lemon.
_Mode_.--Pick the meat from the sh.e.l.l, and cut it into nice square pieces; fry the onions of a pale brown in the b.u.t.ter, stir in the curry-powder and stock, and simmer till it thickens, when put in the lobster; stew the whole slowly for 1/2 hour, and stir occasionally; and just before sending to table, put in the lemon-juice. Serve boiled rice with it, the same as for other curries.
_Time_.--Altogether, 3/4 hour. _Average cost_, 3s.
_Seasonable_ at any time.
LOBSTER CUTLETS (an Entree).
275. INGREDIENTS.--1 large hen lobster, 1 oz. fresh b.u.t.ter, 1/2 saltspoonful of salt, pounded mace, grated nutmeg, cayenne and white pepper to taste, egg, and bread crumbs.
_Mode_.--Pick the meat from the sh.e.l.l, and pound it in a mortar with the b.u.t.ter, and gradually add the mace and seasoning, well mixing the ingredients; beat all to a smooth paste, and add a little of the sp.a.w.n; divide the mixture into pieces of an equal size, and shape them like cutlets. They should not be very thick. Brush them over with egg, and sprinkle with bread crumbs, and stick a short piece of the small claw in the top of each; fry them of a nice brown in boiling lard, and drain them before the fire, on a sieve reversed; arrange them nicely on a dish, and pour bechamel in the middle, but not over the cutlets.
_Time_.--About 8 minutes after the cutlets are made.
_Average cost_ for this dish, 2s. 9d.
_Seasonable_ all the year. _Sufficient_ for 5 or 6 persons.
ANCIENT MODE OF COOKING THE LOBSTER.--When this fish was to be served for the table, among the ancients, it was opened lengthwise, and filled with a gravy composed of coriander and pepper. It was then put on the gridiron and slowly cooked, whilst it was being basted with the same kind of gravy with which the flesh had become impregnated.
TO DRESS LOBSTERS.
276. When the lobster is boiled, rub it over with a little salad-oil, which wipe off again; separate the body from the tail, break off the great claws, and crack them at the joints, without injuring the meat; split the tail in halves, and arrange all neatly in a dish, with the body upright in the middle, and garnish with parsley. (_See_ Coloured Plate, H.)
LOBSTER PATTIES (an Entree).
277. INGREDIENTS.--Minced lobster, 4 tablespoonfuls of bechamel, 6 drops of anchovy sauce, lemon-juice, cayenne to taste.
_Mode_.--Line the patty-pans with puff-paste, and put into each a small piece of bread: cover with paste, brush over with egg, and bake of a light colour. Take as much lobster as is required, mince the meat very fine, and add the above ingredients; stir it over the fire for 6 minutes; remove the lids of the patty-cases, take out the bread, fill with the mixture, and replace the covers.
_Seasonable_ at any time.
LOCAL ATTACHMENT OF THE LOBSTER.--It is said that the attachment of this animal is strong to some particular parts of the sea, a circ.u.mstance celebrated in the following lines:--
"Nought like their home the constant lobsters prize, And foreign sh.o.r.es and seas unknown despise.
Though cruel hands the banish"d wretch expel, And force the captive from his native cell, He will, if freed, return with anxious care, Find the known rock, and to his home repair; No novel customs learns in different seas, But wonted food and home-taught manners please."
POTTED LOBSTER.
278. INGREDIENTS.--2 lobsters; seasoning to taste, of nutmeg, pounded mace, white pepper, and salt; 1/4 lb. of b.u.t.ter, 3 or 4 bay-leaves.
_Mode_.--Take out the meat carefully from the sh.e.l.l, but do not cut it up. Put some b.u.t.ter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between. Cover with b.u.t.ter, and bake for 3/4 hour in a gentle oven. When done, drain the whole on a sieve, and lay the pieces in potting-jars, with the seasoning about them. When cold, pour over it clarified b.u.t.ter, and, if very highly seasoned, it will keep some time.
_Time_.--3/4 hour. _Average cost_ for this quant.i.ty, 4s. 4d.
_Seasonable_ at any time.
_Note_.--Potted lobster may be used cold, or as _frica.s.see_ with cream sauce.
How the Lobster Feeds.--The pincers of the lobster"s large claws are furnished with n.o.bs, and those of the other, are always serrated. With the former, it keeps firm hold of the stalks of submarine plants, and with the latter, it cuts and minces its food with great dexterity. The k.n.o.bbed, or numb claw, as it is called by fishermen, is sometimes on the right and sometimes on the left, indifferently.
BAKED MACKEREL.