The 1918 Fanny Farmer Cookbook

Stuffed Lobster à la Béchamel

1b. lobster

Few grains cayenne

1/2 cups milk

Slight grating

nutmeg

Bit of bay leaf

teaspoon

chopped parsley

tablespoons

butter

teaspoon lemon

juice

tablespoons flour

Yolks 2 eggs

/2 teaspoon salt

/2 cup buttered

crumbs

Remove lobster meat from shell and cut in dice. Scald milk with bay leaf, remove bay leaf

make a white sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, yolks of

slightly beaten, and lemon juice. Add lobster dice, refill shells, cover with buttered crumbs,

and

eggs

and

bake until crumbs are brown. One−half chicken stock and one−half cream may be used for

sauce if a richer dish is desired.

Broiled Live Lobster

Live lobsters may be dressed for broiling at market, or may be done at home. Clean lobster

and place in a buttered wire broiler. Broil eight minutes on flesh side, turn and broil six

minutes

on shell side. Serve with melted butter. Lobsters taste nearly the same when placed in

dripping−pan and baked fifteen minutes in hot oven, and are much easier cooked.

To Split a Live Lobster. Cross large claws and hold firmly with left hand. With

sharp−pointed knife, held in right hand, begin at the mouth and make a deep incision, and,

with

a sharp cut, draw the knife quickly through body and entire length of tail. Open lobster,

remove

intestinal vein, liver, and stomach, and crack claw shells with a mallet.

Baked Live Lobster. Devilled Sauce.

Chapter XI − FISH

227