The 1918 Fanny Farmer Cookbook

Lobster Cocktail

Allow one−fourth cup lobster meat, cut in pieces, for each cocktail, and season with two

tablespoons, each, tomato catsup and Sherry wine, one tablespoon lemon juice, six drops

Tabasco Sauce, one−eighth teaspoon finely chopped chives, and salt to taste. Chill

thoroughly,

and serve in cocktail glasses.

Fried Lobster

Remove lobster meat from shell. Use tail meat, divided in fourths, and large pieces of claw

meat. Sprinkle with salt, pepper, and lemon juice; dip in crumbs, egg, and again in crumbs;

fry

in deep fat, drain, and serve with Sauce Tartare.

Buttered Lobster

1b. lobster

Salt and pepper

tablespoons butter

Lemon juice

Remove lobster meat from shell and chop slightly. Melt butter, add lobster, and when heated,

season and serve garnished with lobster claws.

Scalloped Lobster

1b. lobster

/2 teaspoon salt

1/2 cups White

Sauce II

Few grains cayenne

teaspoons lemon juice

Remove lobster meat from shell and cut in cubes. Heat in White Sauce and add seasonings.

Refill lobster shells, cover with buttered crumbs, and bake until crumbs are brown. To prevent

lobster shells from curling over lobster while baking, insert small wooden skewers of

sufficient

length to keep shell in its original shape. To assist in preserving color of shell, brush over with

olive oil before putting into oven. Scalloped lobster may be baked in buttered scallop shells,

in a buttered baking dish.

Chapter XI − FISH

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