(1037). Lobster A La Newberg Or Delmonico (Homard A La Newberg Ou A La Delmonico)

Cook six lobsters each weighing about two pounds in boiling salted water for twenty-five minutes. Twelve pounds of live lobster when cooked yields from two to two and a half pounds of meat and three to four ounces of lobster coral. When cold detach the bodies from the tails and cut the latter into slices, put them into a sautoir, each piece lying flat and add hot clarified butter; season with salt and fry lightly on both sides without coloring; moisten to their height with good raw cream; reduce quickly to half and then add two or three spoonfuls of Madeira wine; boil the liquid once more only, then remove and thicken with a thickening of egg-yolks and raw-cream (No. 175). Cook without boiling, incorporating a little cayenne and butter; warm it up again without boiling, tossing the lobster lightly, then arrange the pieces in a vegetable dish and pour the sauce over.

(1038). Lobster A La Paul Bert (Homard A La Paul Bert)

Take eight one-pound lobsters and plunge them into boiling water into which has been added a bunch of parsley, sliced onions, salt, pepper and vinegar; let them boil steadily twenty minutes, then remove; detach the bodies from the tails; take the meat out whole from the latter In breaking the inside of the shell only; then wash and dry the shells. Cut up the tail meat into transversal slices; put four ounces of butter into a sautoire, range the lobster escalops on top, and saute them, adding a small finely chopped up shallot, half as much shrimps as lobster, and half as much fresh, peeled walnuts as shrimps. (Should there be no fresh walnuts procurable, take dry ones and soak them for twelve hours in salt and water, then peel.) Drain off the butter and replace it by a reduced bechamel sauce (No. 409) thickened with egg-yolks, cream and fresh butter, with lemon juice and chopped parsley, being careful to have the sauce quite thick. Fill the lobster shells with this preparation, dress them crown-shaped on a bed of parsley, and arrange a bunch of parsley leaves on top.

(1039). Lobster, Provencal Style (Homard A La Provencale)

Divide into equal pieces two medium sized raw lobster tails, season them with salt and mignonette, and saute them in oil over a very hot fire, turning them round so that they color nicely on both sides. Mince up very finely eight ounces of onions, cutting them first in halves, and suppressing the root and stalk, put them in with the lobster with salt, pepper, mignonette, a bunch of parsley, garnished with thyme and bay leaf, half a pint of tomato sauce (No. 549), and four spoonfuls of burnt brandy, boil a few minutes; takeout the pieces of lobster, strain the sauce through a sieve, and reduce it over a.brisk fire with half a bottleful of white wine, despumate the sauce, and when nearly reduced, put back the lobster, season to taste, and serve.

(1040). Lobster Roasted On The Spit (Homard Roti A La Broche)

Kill a large six-pound lobster by plunging it into boiling water for three minutes, lay it on the spit without trussing, only fastening the claws together with an iron skewer, or else attach it to the spit cradle and lay it in front of a good fire, turning it around while besprinkling with a brush dipped in butter and lemon juice; salt it while it is very hot; pour over a good mirepoix with wine ( No. 419) and aromatics. A lobster weighing six pounds requires forty minutes cooking, and must be besprinkled quite frequently; when the meat is done, the shell should be softened. Remove the lobster from the spit, dress it on a dish and serve separately a shallot sauce finished with some butter: serve it in a sauce-boat, or replace it by a half-glaze reduced with white wine, into which has been added the juice of a lemon or orange.