And ate a lobster, and sang and mighty merry.

- Pepys' Diary.

Take every creature in of every kind.

- Pope.

Buttered Lobster

Pick the meat from a boiled lobster and cut it into small pieces; sift over it the coral; mix with it also the liver, two tablespoonfuls of vinegar or three of lemon juice, one-third a cup of butter and one-fourth a teaspoonful, each, of cayenne and made mustard; heat in the blazer until thoroughly-hot. Serve on cup-shaped leaves of lettuce with a quarter of a hard-boiled egg on the top of each portion.

Lobster A La Newburgh

Ingredients

Meat of 2 medium - sized lobsters. 4 tablespoonfuls of butter. 1/2 a teaspoonful of salt. 1/4 a teaspoonful of pepper.

2 tablespoonfuls, each, of sherry wine and brandy. Grating of nutmeg. Yolks of 4 eggs. I cup of cream.

Method

Remove the meat from the shells and cut it into delicate slices. Put the butter in the blazer, and, when it melts, put the lobster into it and cook four or five minutes. Add the salt, pepper, nutmeg, wine and brandy. Stir the cream into the beaten yolks, and then stir both into the lobster mixture. Serve as soon as the eggs thicken the sauce.

Plain Lobster

Pour three tablespoonfuls of lemon juice over the meat of one lobster and season with salt and pepper. Put three tablespoonfuls of butter in the blazer, and, when it is melted, add the prepared lobster; stir until hot and serve at once.

Clams A La Newburgh

Use one quart of clams. Separate the hard from the soft parts of the clams. Chop the hard parts fine. Substitute the soft and the chopped parts of the clams for the lobster and proceed as for lobster à la Newburgh.

Oyster, chicken, turkey or sweetbread à la Newburgh may be prepared by substituting one of the above ingredients for the lobster.

Lobster A La Bordelaise

Ingredients

2 cloves of garlic, chopped. 1 sliced carrot. 2 tablespoonfuls of butter. 2 glasses of white wine (half a cup).

Meat of 2 lobsters. 1 glass of brandy. 3 tablespoonfuls of butter. Chopped parsley, white and cayenne pepper, salt.

Method

Melt the butter in the blazer and in it cook the onion and carrot about five minutes.

Remove the carrot; add the wine, lobster and seasonings. When thoroughly heated, add the butter, parsley and brandy and serve at once.

Hawaiian Lobster Curry. (Ada D. Wagg)

Ingredients

1 1/2 tablespoonfuls of butter,

1/2 an onion, 1 clove of garlic, chopped very fine.

A small piece of grated ginger root.

1 1/2tablespoonfuls of cornstarch.

1 1/2 tablespoonfuls of curry powder. I pint of milk. I grated cocoanut. Meat of a lobster weighing 2 pounds. Salt and pepper to taste.

Method

Grate the cocoanut and set it aside to soak an hour in one pint of milk. Sauté the onion and garlic in the butter, add the cornstarch and seasonings, and cook until frothy; add the milk strained from the cocoanut, gradually, and, when the sauce boils up once, add the lobster; salt and pepper to taste.