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Shellfish: Lobster

Curry of Lobster. cupful lobster meat, 1 cupful meat stock, 2 tablespoonfuls butter, 1 tablespoonful flour, 1 teaspoonful salt, Let Dash McIlhenny's Tabasco Sauce, teaspoonful white pepper, 1 teaspoonful curry powder, 1 tablespoonful minced onion, 3 slices toast.

Cut the lobster into small pieces and season with half the salt and pepper. Put the butter and onion on MRS. CURTIS'S COOKBOOK the fire in a frying pan, and cook until the onion turns straw color; then add the flour and curry powder and stir until brown. Gradually add the stock to this, stirring all the while.

Season, and cook for three minutes.

Strain this into a saucepan, and add the lobster. Cook for five minutes.

Cut the slices of toast in strips and lay in a warm dish. Pour the lobster over these, and serve at once.

Breaded Lobster. 1 large lobster, 1 egg, 1 teaspoonful salt, teaspoonful pepper, Dried bread crumbs, Fat for frying.

Split the claws and tail and set aside. Take the meat from the large joints and body and chop fine. Mix with this teaspoonful salt and 2 tablespoonfuls tomalley. Shape into three small, flat cakes. Season the lobster with salt and pepper. Beat the egg in a soup plate. Dip the pieces of lobster and the little cakes, one at a time, into the egg; then roll in erumbs, and, after arranging on a plate, put in a cool place. Put the breaded lobster in the frying basket, and cook in fat until crisp and brown. Serve with Sauce Tartare.

Lobster (French style).

Chop an onion and put it in a stewpan with 2 ounces butter; fry light brown; mix with it a tablespoonful flour; add 1/2 pint milk, a teaspoonful salt, a little pepper and cayenne, nutmeg, and chopped parsley. Boil till rather thick; put in lobster meat cut in pieces. Let it boil up, add yolk of an egg, and a little cream, mix quickly; fill the shells, egg and bread-crumb them; put in the oven for ten minutes; brown, and serve.

Creamed Lobster. 1 cupful lobster meat, 1 tablespoonful butter, 1 teaspoonful grated onion 1 tablespoonful flour, 1 cupful stock, 1 tablespoonful lemon juice, 1 cupful cream, Yolk 1 egg.

Cut the lobster meat into inch dice.

Put the butter in a saucepan with the grated onion, let them cook a minute, then add the flour. Stir for a few minutes, and add, slowly, the stock and lemon juice. When this thickens, add the lobster meat, turning carefully so as not to break it. When the meat is heated, remove from the fire and mix cream with the yolk of an egg beaten in it. Replace on the fire for a minute, and serve on toast or in timbales.

Rissoles of Lobster.

Mince the meat from a boiled lobster, season with pepper, salt, and a little mace. Add 3 tablespoonfuls melted butter and some bread crumbs; roll into balls, dip in yolk of beaten egg, put more crumbs over them, and fry brown.

Langosta à la Catalana (Mexican recipe).

Remove lobster meat from the shell, lay it in a bowl so as to save all the liquor, and cut in quarters.

Chop 4 large onions and a bunch of parsley, mash 4 cloves of garlic, and fry together in cupful olive oil until nearly brown. Season with salt and cayenne; add the lobster with the juice, a cupful washed rice, and a tablespoonful of capers. Cook until the rice is done. When serving, put whole pimentoes on top.-MAY E.

SOUTHWORTH.

Lobster à la Newburg. 2 hard-boiled eggs, pint cream or milk, 2 tablespoonfuls flour, 2 tablespoonfuls butter.

Put butter in saucepan, and when melted, add flour gradually, then cream or milk. Mash yolks of eggs and moisten with 2 tablespoon- SHELLFISH fuls milk then add to ingredients in saucepan. Add salt and cayenne, and stir until thick and smooth. Add a cupful boiled lobster and the whites of the eggs cut in strips.

Cangrejueloe (Mexican recipe). 1 teaspoonful butter, pound ham, 1 onion, Dash salt, Dash chili powder, 1 pint picked shrimps, pint washed rice, 1 bay leaf, thyme, and parsley. are Put the butter in a saucepan; when hot, add the ham, chopped fine, onion, salt, and chili powder. When these well browned, add the shrimps and stir until hot; then put in the washed rice and parsley. Cover and simmer with sufficient water added to cook the rice until each grain stands out alone.