A couple of Recipes For Lobster DEVILED LOBSTER. --A dish that is delicious and at the same time very attractive is deviled lobster. After removing the flesh from the shell, the shell should be cleaned thoroughly, as it is to be used as a receptacle in which to put the lobster mixture for baking. When removed from the oven, this dish can be made more attractive by garnishing it with the lobster claws and tail. DEVILED LOBSTER (Sufficient to Serve Six ) 1 Tb. chopped onion 2 Tb. butter 2 Tb. flour 1 tsp. salt Dash of Cayenne pepper 1/8 tsp. paprika 1/8 tsp. pepper 1 Tb. lemon juice 1 Tb. chopped parsley 1 c. milk 2 c. lobster meat 1/4 c. buttered cracker crumbs Saute the onion in the butter, and to this add the flour, salt, Cayenne pepper, paprika, pepper, lemon juice, and parsley. Mix well and add the milk. When the whole has cooked until it is thick, add the lobster. Pour the mixture into the clean shell of the lobster, sprinkle with cracker crumbs, and place in the oven long enough to brown the crumbs. Remove moncler jackets from the oven, place on a serving dish, garnish with the claws and tail of the lobster, if desired, and serve at once.
LOBSTER A LA NEWBURG. --When lobster a la Newburg is mentioned, one naturally thinks of a chafing dish, for this is one of the dishes that is very often made in a chafing dish and served at small social gatherings. However, it can be made just as satisfactorily on the kitchen stove and is a dish suitable for a home luncheon or small dinner. LOBSTER A LA NEWBURG (Sufficient to Serve Six ) 2 Tb. butter 1 Tb. flour 2 c. lobster 1/2 tsp. salt Few grains of Cayenne pepper 1/2 c. milk 1/2 c. thin cream 1 tsp. vinegar 1 Tb. lemon juice 2 egg yolks Melt the butter in a saucepan, add the flour, and into this pour the lobster meat cut into rather large pieces. Add the salt, pepper, milk, and cream; cook together until thick, and then pour in the vinegar and lemon juice. Beat the egg yolks and stir them into the cooked mixture, using care to prevent them from curdling. When the mixture has thickened, remove from the stove and serve over moncler jackets toast. LOBSTER CROQUETTES.
Probably the most attractive dish that can be made out of lobster is the one explained in the accompanying recipe. As this is artistically garnished, and at the same time extremely appetizing, it is suitable for a meal that is intended to be very nice, such as a dainty luncheon. If the elaborate garnishing here suggested is not desired, the croquettes may be served with merely a suitable sauce. LOBSTER CROQUETTES (Sufficient to Serve Six ) 1 c. thick white sauce 2 eggs 2 c. diced lobster meat 1/2 tsp. salt 1/8 tsp. pepper Fine bread crumbs Prepare the white sauce and allow it to cool. Add one beaten egg and the lobster meat. Season with the salt and pepper. Shape into croquettes, roll in beaten egg, then in crumbs, and fry in deep fat until an even brown. Drain, stick a lobster claw into the end of each, and arrange on a platter with the claws around the outside. Pour a medium white sauce over the opposite ends and the Louis Vuitton Bags UK centers of the croquettes and over this sprinkle the lobster coral and hard-cooked egg yolks, which have been forced through a sieve. In the center of the platter, arrange a small mound of parsley and one of the large claws of the lobster.
