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'allergy ~ Different Ways To Cook Lobster ~ allergies'

By: Jack Sands

"..... Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep..........allergy, allergies, food allergies, food allergy, gluten allergy, egg allergy, dairy allergy, nut allergies, soy allergy, shellfish allergy, yeast allergy, corn allergy, fish allergy, tomato allergy, strawberry allergy, common food allergies, allergies symptoms, wheat allergies, wheat allergy symptoms....."

"..... Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep..........allergy, allergies, food allergies, food allergy, gluten allergy, egg allergy, dairy allergy, nut allergies, soy allergy, shellfish allergy, yeast allergy, corn allergy, fish allergy, tomato allergy, strawberry allergy, common food allergies, allergies symptoms, wheat allergies, wheat allergy symptoms....."
To boil lobsters.
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Ingredients:- 1/4 lb. of salt to each gallon of water.

Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red: this must be obviated by Herculean attention. Hub the shell over with a little butter or sweet oil, which wipe off again.

Time. Small lobster, 20 minutes to 1/2 hour; massive ditto, 1/2 to 1/3 hour.

Hot lobster.
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Ingredients:- 1 lobster, 2 oz. of butter, grated nutmeg; salt, pepper, and pounded mace, to taste; bread crumbs, 2 eggs.

Mode:- Pound the meat of the lobster to a slick paste with the butter and seasoning, and add a few bread crumbs. Beat the eggs, and make the whole mixture into the form of a lobster; pound the spawn, and sprinkle over it. Bake 1/4 hour, and just before serving, lay over it the tail and body shell, with the little claws underneath, to resemble a lobster.

Time. 1/4 hour.

Lobster salad.
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Ingredients:- 1 hen lobster, lettuces, endive, little salad (whatever is in season), a little chopped beetroot, 2 hard-boiled eggs, a few slices of cucumber. For dressing, equal quantities of oil and vinegar, 1 teaspoonful of genetic 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 stirring it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly throw in the inconsiderable salad. Mix all well together with the pickings from the body of the lobster; pick the meat from the shell, 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 glass dish, and garnish, first with a row of sliced cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral, and beetroot placed alternately, and organized in small in size separate bunches, so that the colours contrast nicely.

Note. A few crayfish make a pretty garnishing to lobster salad.

Lobster (a la mode francaise).
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Ingredients:- 1 lobster, 4 tablespoonfuls of silvery stock, 2 tablespoonfuls of cream, pounded mace, and cayenne to taste; bread crumbs.

Mode:- Pick the meat from the shell, and cut it up into diminutive 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 shell, which must be nicely cleaned, and have a border of puff-paste; superpose it with bread crumbs, niche diminutive pieces of butter over, and chestnut before the fire, or with a salamander.

Time. 1/4 hour.

Lobster curry (an Entree).
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Ingredients:- 1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of curry-powder, 1/2 pint of medium stock, the juice of 1/2 lemon.

Mode:- Pick the meat from the shell, and cut it into nice square pieces; fry the onions of a pale cinnamon in the butter, stir in the curry-powder and stock, and simmer till it thickens, when put in the lobster; stew the whole bit by bitV Eating 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.

Lobster cutlets (an Entree).
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Ingredients:- 1 big hen lobster, 1 oz. fresh butter, 1/2 saltspoonful of salt, pounded mace, grated nutmeg, cayenne and snowwhite pepper to taste, egg, and bread crumbs.

Mode:- Pick the meat from the shell, and pound it in a mortar with the butter, and add the mace and seasoning, well mixing the ingredients; beat all to a plane paste, and add a little of the spawn; 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 diminutive claw in the top of each; fry them of a nice bay 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 consecutively the cutlets are made.

Lobster patties (an Entree).
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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 inconsiderable piece of bread: case with paste, brush over with egg, and bake of a buoyant 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.

Potted lobster.
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Ingredients:- 2 lobsters; seasoning to taste, of nutmeg, pounded mace, silvery pepper, and salt; 1/4 lb. of butter, 3 or 4 bay-leaves.

Mode:- Take out the meat from the shell, but do not cut it up. Put some butter at the undermost of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between. Cover with butter, 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 butter, and, if very highly seasoned, it will keep some time.

Time. 3/4 hour.

"..... Cover with butter, and bake for 3/4 hour in a gentle oven....."

".........."
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