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Classic
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page 226
boil according to size from 10-15 minutes, if very large 15-20 minutes; leave it
in the water 15 minutes longer to cool, and after taking it out brush with a
piece of pork fat or good olive oil, which will give it a bright appearance.
Before serving, split it lengthwise into two pieces and cut it crosswise into
smaller pieces, break the claws so that, the meat can be easily taken out, put
the pieces together so that it will have its original form and garnish with
parsley leaves.
Serve the lobster warm with butter, chopped parsley and a lemon cut into 8
pieces. When the lobster is brought to the table cold, serve it with olive oil,
wine vinegar and parsley.
81. American Lobster. After the lobster is cooked as given under No. 80, take
off the meat, cut the meat from the tail into slices and the meat from the claws
into small pieces, and stew both for 1/4 hour in a sauce made as follows: Stew a
few eschalots in butter, add 1 cupful of white wine, take 6 tomatoes, stew and
then pass them through a sieve and then stir through it 1 cupful of brown sauce.
Season the sauce with cayenne pepper, stew the meat and fill the dish in such a
manner that the larger pieces of the lobster form a border around the smaller
pieces heaped in the center, A border of rice around the whole is very
delicious.
82. Lobster Fricassee with Fish Balls and Asparagus. Take fat young spring
chickens, clean and boil them in not too much salted water with a piece of
butter and mace, skimming carefully. About 1/4 hour before they are done add
some cleaned and parboiled asparagus. When the chickens are done, cut all the
meat into cubes, pour the broth with a little fat over this, put in the
asparagus, cover, and set aside in a warm place. In the remaining broth cook
some fish dumplings (see Division O) which are put with the asparagus. Then stir
as much flour and butter as is needed to a sauce, let it cook, and pour the
chicken broth to it cook for 1/2 hour and strain through a fine sieve, This
sauce is put into a rinsed dish with the meat of the chicken, asparagus and
dumplings and cooked for a few minutes, add the lobster pieces, which must not
boil again, take the dish from the stove, stir the sauce with
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