Lobster
O BOIL LOBSTER-To boil a live lobster, fill the kettle with water and when this is warm place the fish in it head downward. Add one tablespoon of salt, cover the kettle and place it on a quick fire. A medium-sized lobster will cook in about twenty minutes. Plunge in cold water when done, and when cool enough to handle take the meat from the shell as follows: First break off the claws and remove the tail. Then split the body through the center and take out the soft, green, creamy mass which constitutes the liver, and the coral, saving both. The stomach is under the head and this is thrown away. Cut the tail shell open and take out its meat in one piece. Split this meat open and the intestinal canal which runs its entire length will be found. This canal, the stomach and the spongy portions between the body and shell are not used. Crack all the claws and remove their meat. In cutting up the meat of cooked lobster always use a silver knife, if possible, as a steel knife discolors or darkens the meat.