Broiled Lobster (Two Different Recipes)
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Broiled Lobster.
Cut three small raw lobsters into two equal parts, taking out the gravel from the head; season with one pinch of salt and half a pinch of pepper, and rub with a very little oil; then broil the pieces for ten minutes. Take them from the fire, and remove the meat from the head of the lobsters and put it in a salad bowl with some melted butter, and mix well together; take the meat from the balance of the lobster, dip it in the sauce and return it to its shell; warm again for two minutes in the oven and take out. Garnish the shells with parsley greens and lemon, and serve with a sauce.
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Broiled Live Lobster.
Lay the lobster on the table on its stomach, flatten it out, and hold it firmly with the left hand, protected by a towel if the fellow be lively; with a sharp pointed knife held in the right hand, make a quick cut in the section between the back and the tail. This severs the spinal cord and kills him instantly. Or, if you prefer, you may smother him by plunging him headforemost into boiling water for five minutes. Then begin at the mouth, and make a deep incision, drawing the knife quickly through the body and entire length of the tail, dividing shell and all into two equal parts. Lay the lobster open, remove the coral and stomach, but leave the liver. Remove the intestinal vein from the tail, and crack the claw shells with a mallet. Put it on a greased wire broiler, and lay it close to the hot coals. Brush the flesh over with melted butter as soon as hot, broil eight minutes on the flesh side, turn and broil six minutes on the shell side. Serve immediately.
Melted butter is usually served with broiled lobster, but I prefer a maitre d'hotel butter - two tablespoonfuls butter creamed and seasoned with one-half teaspoonful salt, one tablespoonful each lemon and minced parsley, and a few grains of paprika.
Have plates very hot, as lobster cools quickly, and provide pincers or nut crackers for cracking the claws, and oyster forks for picking out the meat. Lobsters may be divided in the same way, placed in a dripping pan, basted with butter, and baked fifteen minutes.
They are more easily cooked, and hardly to be distinguished from the broiled variety.
These simple ways of broiling and baking in the shell give a flavor to the lobster which is quite unlike that obtained by boiling, and the simplest seasoning of butter, salt and pepper (many prefer nothing watever) gives us a dish far superior to all the souffles, croquettes, farces, etc., ever concocted. One has but to happen into any of our first-class hotels at luncheon time to be convinced of the popularity of broiled live lobster.
-----------
Broiled Lobster.
Cut three small raw lobsters into two equal parts, taking out the gravel from the head; season with one pinch of salt and half a pinch of pepper, and rub with a very little oil; then broil the pieces for ten minutes. Take them from the fire, and remove the meat from the head of the lobsters and put it in a salad bowl with some melted butter, and mix well together; take the meat from the balance of the lobster, dip it in the sauce and return it to its shell; warm again for two minutes in the oven and take out. Garnish the shells with parsley greens and lemon, and serve with a sauce.
-----------
Broiled Live Lobster.
Lay the lobster on the table on its stomach, flatten it out, and hold it firmly with the left hand, protected by a towel if the fellow be lively; with a sharp pointed knife held in the right hand, make a quick cut in the section between the back and the tail. This severs the spinal cord and kills him instantly. Or, if you prefer, you may smother him by plunging him headforemost into boiling water for five minutes. Then begin at the mouth, and make a deep incision, drawing the knife quickly through the body and entire length of the tail, dividing shell and all into two equal parts. Lay the lobster open, remove the coral and stomach, but leave the liver. Remove the intestinal vein from the tail, and crack the claw shells with a mallet. Put it on a greased wire broiler, and lay it close to the hot coals. Brush the flesh over with melted butter as soon as hot, broil eight minutes on the flesh side, turn and broil six minutes on the shell side. Serve immediately.
Melted butter is usually served with broiled lobster, but I prefer a maitre d'hotel butter - two tablespoonfuls butter creamed and seasoned with one-half teaspoonful salt, one tablespoonful each lemon and minced parsley, and a few grains of paprika.
Have plates very hot, as lobster cools quickly, and provide pincers or nut crackers for cracking the claws, and oyster forks for picking out the meat. Lobsters may be divided in the same way, placed in a dripping pan, basted with butter, and baked fifteen minutes.
They are more easily cooked, and hardly to be distinguished from the broiled variety.
These simple ways of broiling and baking in the shell give a flavor to the lobster which is quite unlike that obtained by boiling, and the simplest seasoning of butter, salt and pepper (many prefer nothing watever) gives us a dish far superior to all the souffles, croquettes, farces, etc., ever concocted. One has but to happen into any of our first-class hotels at luncheon time to be convinced of the popularity of broiled live lobster.
