Cold Lobster Figaro
Boil 3 lobsters, 1 ¼ to 1 ½ pounds each, in court bouillon for 15 minutes, and cool them in the liquid. Drain the lobsters well, split them in half lengthwise, and discard the intestinal veins and stomach sacs. Remove the tomalleys and reserve them, and discard the gray fringe from the upper body. Cut off the claws, crack them, and remove the meat. Remove the meat in each of the tail sections in 2 pieces, trim the edges to give them shape, and reserve the tail pieces. Finely chop the claw meat and tail trimmings, and add the reserved tomalleys, 1 cup crab meat, and 2 tablespoons mixed chives, chervil, and tarragon. Add 3 tablespoons chili sauce and 6 tablespoons mayonnaise. Fill the lobster halves with this mixture, arrange the strips of tail meat on them, and garnish the lobsters with thin strips of pimiento, anchovy filets, and capers. Coat the filled lobsters with clear aspic (August, 1957) and serve them with mayonnaise (page 56) or green sauce (page 56).
Lobster à la Parisienne
Boil in court bouillon 3 lobsters, weighing 1 ¼ to 1 ½ pounds each. Cool the lobsters and remove and crack the claws. Split the lobsters lengthwise and discard the intestinal veins and stomach sacs. Arrange the lobsters, cut side up, on a serving platter and garnish the platter with vegetable salad, thinly sliced cucumbers, and wedges of hard-cooked egg. Serve the lobster à la parisienne with mayonnaise (page 56) or green sauce (page 56).
Some lobster dishes call for cutting the uncooked lobster into pieces, or splitting it and sautéing it in oil or butter. The lobster is then cooked with seasoning and various other ingredients, and is finally served in a very delicious sauce. These dishes will really show off your skill as a cook.
Lobster Newberg
Remove and crack the claws of 2 lobsters, weighing 1 ¾ to 2 pounds each. Cut the tail sections away from the bodies and cut the tails crosswise into 3 or 4 pieces each. Split the body sections lengthwise, remove the intestinal veins and stomach sacs, and season the meat with salt and pepper. Saute the lobster pieces in 3 tablespoons melted butter for 4 minutes. Add 2 shallots or 1 small onion, chopped, 3 ounces dry Sherry, and 1 ½ cups cream, and simmer the sauce, stirring occasionally, for 20 minutes. Remove the cooked lobster pieces from the pan and take the meat from the shells.
Reduce the sauce to one-third its original quantity, add 2 tablespoons thick sauce velouté (January, 1958), and finish the sauce with ¼ cup cream. Strain the sauce through a fine sieve and stir in another 3 ounces Sherry. Return the sauce to the pan, add the lobster meat, and simmer it for 2 minutes, or until the meat is heated through. Serve the lobster Newberg on coast points and accompany it with rice.
Lobster Grazielli
Remove and crack the claws of 2 lobsters, weighing 1 ¾ to 2 pounds each. Cut away the tail sections from the bodies, and cut the tails crosswise into 3 slices each. Split the body sections lengthwise, discard the intestinal veins and stomach sacs, and season the meat with salt and pepper. Sauté the lobster pieces in 3 tablespoons melted butter for 5 minutes. Add 2 shallots or 1 small onion, chopped, 3 ounces dry Sherry, and 1 ¼ cups cream. Bring the sauce to a boil, cover the pan tightly, and simmer the lobster for 20 minutes. Remove the lobster from the sauce and take the meat from the shells.
Reduce the sauce to one-third its original quantity, and rub it through a line sieve. Sauté 4 mushrooms in 1 tablespoon butter until they are soft, and add 3 tomatoes, peeled, seeded, and chopped. Cook the tomatoes for 10 minutes, add the sauce, and cook it for 5 minutes longer. The sauce should be light, but if it needs a little thickening, add 2 tablespoons thick sauce velouté (January, 1958). Correct the seasoning with salt and finish the sauce with ¼ cup each of cream and brandy. Add the lobster meat to the sauce and serve it with rice.
Lobster à l'Américaine
Remove and crack the claws of 2 lobsters, weighing 1 ¾ to 2 pounds each. Cut the tail sections from the bodies and cut the tails crosswise in 3 or 4 slices. Split the body sections lengthwise and discard the intestinal veins and stomach sacs. Remove the tomalleys and reserve them. Salt the lobster meat and the shells and sauté the pieces in ¼ cup hot olive oil for 6 minutes, or until the shells turn red.
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