|
Classic
Cook Books
< last page | next page >
page 75
Boiled lobster.
Put the lobster in cold water and let it gradually rise to boiling. A medium
sized lobster requires 30 minutes boiling, a large one perhaps an hour. After
boiling split the lobster and remove stomach and vein.
Steamed lobsters.
Many persons think the lobster quite superior when steamed instead of boiled,
the meat then being dryer and finer. Place them in a steamer or fish-kettle, the
boiling water below, not high enough to reach the fish, and steam 20 or 30
minutes or until it turns bright red. Take out and dress as if water boiled.
Lobster croquettes.
Take any lobster remaining from table and pound it until the dark, light meat
and coral are well mixed; put with it not quite as much bread crumbs;
< last page | next page >
Classic
Cook Books
|
