Lobster With Tomatoes

Small pieces of lobster in Bechamel sauce, small tomatoes stuffed with it, placed inverted in patty pans, steamed; served hot with lobster sauce or cold with aspic jelly, or masked with aspic mayonnaise.

Lobster Omelet

Lobster meat in lobster sauce, enclosed within an omelet; served with Aurora sauce down the sides.

Escalloped Lobster

Lobster meat cut in dice made hot in either Normande or Hollan-daise sauces, filled into scallop shells or oval dishes, strewn with breadcrumbs and melted butter, browned off and served.

Fricassee Of Lobster

Lobster meat cut in slices, made hot in a rich Veloute sauce, finished with a liaison of egg yolks and a dash of lemon juice; served garnished with strips of buttered toast or toasted crackers.

Lobster And Oyster Pie

Individual pies for restaurants and clubs; blanched oysters and lobster meat in equal quantities, a thick lobster sauce thinned a little with the oyster liquor, individual pie dishes with the lobster and oysters, moistened with the sauce, strewn with chopped parsley, covered with puff paste, egg washed and baked, (A RATTLING GOOD SELLING DISH).

Lobster Soup

Equal parts of fish broth and white stock thickened with roux, boiled up and skimmed, seasoned with salt, red pepper and Harvey sauce, into the soup tureen place lobster meat cut in dice together with the claws and upper shell of the lobsters that have been pounded and rubbed through a fine sieve, add the strained soup with a glass of sherry wine; serve with croutons.

Creole Style Lobster Soup

Court-bouillon mixed with an equal quantity of Creole sauce, boiled and skimmed, the soup tureen to contain diced lobster meat, boiled rice, and a little chopped green mint, add the soup and serve.

Mariner's Style Lobster Soup

Court-bouillon seasoned with carrot, turnip, onion, celery and anchovy essence, thickened with corn starch, simmered till clear, soup tureen to contain lobster meat, lobster butter, small claws, small boiled onions, soup poured to it with a little sherry wine and served.

Lobster Mulligatawney

Make 'amulli-gatawney soup from court-bouillon, soup tureen to contain lobster meat and a little dry boiled rice, soup poured to it and served.

Bisque Of Lobster

Meat of fresh boiled lobsters cut in dice, the tough parts with the shells and claws boiled for 20 minutes, the coral dried in a slow oven, little rice boiled in fish broth, make a thin Bechamel sauce from fish broth, add the liquor from the shells, then the rice and coral, rub the whole through a tamis, bring to the boil again and skim, then pour it to the diced lobster meat; serve with lobster quenelles in each plate.

Bisque Of Lobster

Pieces of ham, salt pork, parsley, sweet herbs, onions, lobster meat and shells fried together with butter, little flour then added, moistened with fish broth, boiled an hour, then rice added and boiled till tender, the whole then rubbed through a tamis, seasoned, finished with sherry wine; served with crofitons.