The 1918 Fanny Farmer Cookbook

A lobster consists of body, tail, two large claws, and four pairs of small claws. On lower

of body, in front of large claws, are various small organs which surround the mouth, and a

side

long

and short pair of feelers. Under the tail are found several pairs of appendages. In the female

lobster, also called hen lobster, is found, during the breeding season, the spawn, known as

coral. Sex is determined by the pair of appendages in the tail which lie nearest the body; in the

female they are soft and pliable, in the male hard and stiff. At one time small lobsters were

taken

in such quantities that it was feared, if the practice was long continued, they would be

exterminated. To protect the continuance of lobster fisheries, a law has been passed in many

States prohibiting their sale unless at least ten inches long.

Lobsters shed their shells at irregular intervals, when old ones are outgrown. The new ones

begin to form and take on distinctive characteristics before the old ones are discarded. New

shells after twenty−four hours’ exposure to the water are quite hard.

Lobsters, being coarse feeders (taking almost any animal substance attainable), are

difficult of

digestion, and with some create great gastric disturbance; notwithstanding, they are seldom

found diseased.

To Select a Lobster. Take in the hand, and if heavy in proportion to its size, the lobster is

fresh. Straighten the tail, and if it springs into place the lobster was alive (as it should have

been)

when put into the pot for boiling. There is greater shrinkage in lobsters than in any other fish.

To Open Lobsters. Take off large claws, small claws, and separate tail from body. Tail

meat

may sometimes be drawn out whole with a fork; more often it is necessary to cut the thin shell

portion (using scissors or a canopener) in under part of the tail, then the tail meat may always

removed whole. Separate tail meat through centre, and remove the small intestinal vein which

runs its entire length; although generally darker than the meat, it is sometimes found of the

same

color. Hold body shell firmly in left hand, and with first two fingers and thumb of right hand

draw out the body, leaving in shell the stomach (known as the lady), which is not edible, and

also some of the green part, the liver. The liver may be removed by shaking the shell. The

sides

of the body are covered with the lungs; these are always discarded. Break body through the

middle and separate body bones, picking out meat that lies between them, which is some of

the

sweetest and tenderest to be found. Separate large claws at joints. If shells are thin, with a

knife

cut off a strip down the sharp edge, so that shell may be broken apart and meat removed

whole. Where shell is thick, it must be broken with a mallet or hammer. Small claws are used

Chapter XI − FISH

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