The 1918 Fanny Farmer Cookbook

Prepare lobster same as for Broiled Live Lobster and place in a dripping−pan. Cook liver of

lobster with one tablespoon butter three minutes. Season highly with salt, cayenne, and

Worcestershire Sauce. Spread over lobster, and bake in a hot oven fifteen minutes. Remove to

platter and serve at once, allowing over one and one−half pound lobster to each person.

Live Lobster en Brochette

Split a live lobster, remove meat from tail and large claws, cut in pieces, and arrange on

skewers, alternating pieces with small slices of bacon. Fry in deep fat and drain. Cook liver of

lobster with one tablespoon butter three minutes, season highly with mustard and cayenne,

and

serve with lobster.

Lobster à 1’Américaine

Split a live lobster and put in a large omelet pan, sprinkle with one−fourth onion finely

chopped

and a few grains of cayenne and cook five minutes. Add one−half cup Tomato Sauce II and

cook three minutes; then add two tablespoons Sherry wine, cover, and cook in oven seven

minutes. To the liver add one tablespoon wine, two tablespoons Tomato Sauce and one−half

tablespoon melted butter; heat in pan after lobster has been removed. As soon as sauce is

heated, strain, and pour over lobster.

Lobster à la Muisset

Cut two one and one−half pound live lobsters in pieces for serving, remove intestinal vein and

lady, and crack large claws. Cook one tablespoon finely chopped shallot and three

tablespoons

chopped carrot in two tablespoons butter ten minutes, stirring constantly that carrots may not

burn. Add two sprigs thyme, one−half bay leaf, two red peppers from pepper sauce, one

teaspoon salt, one and one−third cups Brown Stock, two−thirds cup stewed and strained

tomatoes, and three tablespoons Sherry wine. Add lobster and cook fifteen minutes. Remove

lobster to serving dish, thicken sauce with four tablespoons, each, butter and flour cooked

together, and add one and one−half tablespoons brandy. Pour sauce around lobster, and

sprinkle all with finely chopped chives.

Chapter XI − FISH

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