The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
V

Lobster

21 recipes

A large sea crawfish, the cuirass being strewn with blue spots more or less big on a reddish foundation which covers a white tissue. This crustacean is not very fleshy, feeds but little and is very difficult to digest; when cooked it turns red. Its claws and tails are the only meaty parts and are excellent for food.

Spiny Lobster (Langouste), Palinurus Locusta.—The spiny lobster has two large horns in front of its eyes, two others underneath and it is with these it catches and draws toward it the fish on which it feeds. Its back is covered with prickles and very rough. During the winter this crustacean lives in the deep ocean and is very common in the Mediterranean sea. Its meat can only be digested by robust stomachs and it always requires to be highly seasoned.

  1. 1024Lobster or Spiny Lobster, American Style
  2. 1025Small Lobsters a la Bordelaise
  3. 1026Lobster a la Bonnefoy
  4. 1027Lobster a la Britannia
  5. 1028Lobster a la Camille
  6. 1029Lobster a la Creole
  7. 1030Deviled, Roasted Lobster
  8. 1031Lobster a la Duglere
  9. 1032Lobster a la Fresne
  10. 1033Lobster a la Gambetta
  11. 1034Lobster a la Hervey
  12. 1035Lobster a la Lawrence and Maryland
  13. 1036Small Spiny Lobster Tails a la Monte Carlo (queues de Petites Langoustes a la Monte Carlo
  14. 1037Lobster a la Newberg or Delmonico
  15. 1038Lobster a la Paul Bert
  16. 1039Lobster, Provencal Style
  17. 1040Lobster Roasted on the Spit
  18. 1041Lobster a la Rougemont
  19. 1042Lobster Tails a la Stanley
  20. 1043Small Lobsters a la Carlu, Stuffed Lobster Tails, Deviled
  21. 1044Lobster with Cream
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