REMOVING LOBSTER FROM THE SHELL

The majority of the dishes made from lobster require that the flesh be removed from the shell. To do this, first pull off the two large claws and the four pairs of small claws, as shown in Fig. 33, and break the tail from the body. Then with scissors, as in Fig. 34, cut a single slit the entire length of the shell covering the under part of the tail and remove the flesh inside the tail in a whole, large piece, as shown in Fig. 35.

The intestinal tract, which can be readily observed, will be found embedded in this piece and running the entire length. Slash the flesh and remove it. Next remove the flesh of the body from the shell, retaining only that part which appears to be fibrous, like the flesh of the tail. The stomach, which is called "the lady" because its inside appearance closely resembles a lady sitting in a chair, should not be removed from the shell. However, care should be taken to obtain all the flesh surrounding the bones in the bony part of the lobster. The coral substance, that is, the roe of the lobster, should also be removed, as it can be used for a garnish.

With the flesh removed from the shell, proceed to take out that contained in the claws. Break open the large claws, using a nut cracker or a small hammer for this purpose, and, as in Fig. 36, remove the flesh that they contain. If the small claws are to be used for a garnish, as is often done, remove the flesh without breaking them; otherwise break them as in the case of the large ones.

LOBSTER COCKTAIL.

Practically all varieties of shell fish make most satisfactory cocktails, and lobster is no exception. To make a lobster cocktail, shred or cut into small pieces the flesh of a lobster that has been prepared according to the directions just given. Chill the shreds or pieces and then serve them in stemmed cocktail glasses with any desirable cocktail sauce.

SCALLOPED LOBSTER

Persons who care for the flavor of lobster will find scalloped lobster a very attractive dish. When prepared in this way, it is suitable either for luncheon or for dinner.

SCALLOPED LOBSTER (Sufficient to Serve Six)

1 c. lobster meat

1 c. medium white sauce

2/3 c. buttered bread crumbs

1 hard-cooked egg

Salt

Pepper

Mix the lobster with the medium white sauce. Butter a baking dish, place half of the crumbs in the bottom, and pour over them the lobster and white sauce. Slice the hard-cooked egg over the top of the lobster, season the whole well with salt and pepper, and sprinkle the remainder of the crumbs over the top. Place in a hot oven and bake until the crumbs are brown. Garnish with sprays of parsley and serve at once.