Lobster Recipes

PLAIN LOBSTER

The simplest way of serving lobster is by many considered the best. Remove
the meat from the shell, and arrange in a tasteful manner, or cut in small
pieces. Let each person season to taste with salt, pepper, vinegar, and
oil, or melted butter.

LOBSTER BISQUE

  • 2 pounds lobster
  • 1 quart milk
  • 1 tablespoon flour
  • 1 teaspoon salt
  • A shake of pepper
  • 1 pint water

Cut the tender pieces of lobster into one-quarter inch dice, put the
claw meat and any tough part in a pint of cold water, boil twenty minutes,
and add water as it is boiled away. Boil a quart of milk, thicken with
the butter and flour, boil ten minutes, add the lobster meat to the milk
with the pepper and salt, and pour over the dice in a tureen.

LOBSTER A LA NEWBURG

Cook two cups of lobster meat in three table-spoons of butter for three
minutes. Add salt, pepper, and one cup of cream, and cook for five minutes.
Add one egg, or two egg yolks, slightly beaten, and cook until it thickens.
One table-spoon of Sherry may be used for flavoring.

THE LOBSTER AND MILK TERROR

How many times is the question asked, “Why cannot lobster and milk be
eaten together? What makes this combination so injurious?”

The answer is that they can be eaten together —if both the lobster and
the milk are perfectly fresh. There are no poisons formed by this combination.
On the New England coast, lobsters, crabs, and fish are constantly eaten
with milk and cream sauces. The only foundation for this rumor is the
fact that both lobster and milk are subject to rapid and dangerous deterioration,
and taken together a person stands a double chance of being poisoned.
Lobster salad by itself is a tax on the digestive organs of any one, and
ice-cream checks digestion by its coolness.

There can be no reasonable excuse for the sale of cold-storage fish after
April first. The fishing season is then open almost everywhere, and if
fresh fish cannot be had at that season, it is better to do without any.

Fish should be slaughtered at the time they are taken and not allowed
to die from suffocation, as in the suffocating fish there are developed
poisonous products, which are injurious to flavor and wholesomeness. Fish
that have their throats cut and are thoroughly bled at the time they are
taken, and are also properly cleaned, will keep sweet and wholesome for
a long time.