Boil 3 lobsters weighing 1 ½ to 1 ¾ pounds each for 20 to 25 minutes in court-bouillon (March, 1955) or vegetable stock (July, 1955). Cool the lobsters and split them in half lengthwise. Remove the tail meat in one piece and trim it neatly. Chop the claw meat fine, add the tail trimmings, the tomalley (liver), 2 cups fresh crab meat, 1 teaspoon chopped chives, and 1 teaspoon each of chopped parsley, tarragon and chervil. Mix 3 tablespoons chili sauce with 2/3 cup mayonnaise (May, 1956), correct the seasoning and combine the mayonnaise with the sea-food mixture. Fill the empty half shells with this mixture, top with the tail meat and decorate with thin strips of pimento, anchovy filets and capers. Coat the whole with clear aspic and thai. Serve with mayonnaise.
1950s Archive
Classes in Classic Cuisine
Aspics—I
continued (page 5 of 5)
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