(1030). Deviled, Roasted Lobster (Homard Roti A La Diable)

Kill the lobster in hot water; split in two lengthwise, and range it on a baking pan; season with salt and cayenne, and pour over some melted butter. Bake it in a moderate oven for twenty minutes, cover over with maitre d'hotel butter containing plenty of diluted mustard. Serve on a very hot dish, break the shells with pincers made for this purpose, remove the meat and serve them directly on the plates.

(1031). Lobster A La Duglere (Homard A La Duglere)

Cut live lobsters into pieces, heat some butter in a sautoir, and when hot range the pieces of lobster one beside the other; fry them over a quick fire, then moisten with brandy, set it on fire, add Madeira and white wine, seasoning with salt, pepper and a little cayenne pepper; add to it some peeled, pressed and cut up tomatoes, a clove of crushed garlic, and a good, cooked mirepoix (No. 419). As soon as the lobsters are done, lay them in a dish, reduce the sauce with veloute (No. 415), and incorporate into it just when ready to serve, some butter and lemon juice; pour this over the lobster, and dredge the surface with a pinch of chopped chervil and chives.

(1032). Lobster A La Fresne (Homard A La Fresne)

Take two lobsters each weighing two and a half pounds, and cook them by steam for one-half hour. Detach the tails from the bodies; take the meats out of the former whole, and set it aside to get cool, and from them obtain one pound to cut up into slices: put these into a vessel with half as much mushrooms, and half as much truffles as mushrooms, moisten the whole with a pint of veloute sauce (No. 415), reduced with cream and thickened with egg-yolks and butter, not having too much, only just sufficient to envelop the garnishing; dress the lobsters, arranging them dome-shape, smooth the surface nicely, and decorate with large fanciful cuts of truffles; garnish around with some cream quenelles (No. 76) without decorations.

(1033). Lobster A La Gambetta (Homard A La Gambetta)

Cut about four pounds of raw lobster tails into transversal pieces three-eighths of an inch thick. Fry in four ounces of butter, two ounces of leeks, the same quantity of onions, the same of carrots, and the same of celery, a branch of parsley, thyme and bay leaf, add the remaining part of the lobsters and moisten with half a bottleful of white wine and a quart of fish stock (No. 195); let ad cook for half an hour, then strain the stock through a sieve, add to it some veloute sauce (No. 415), and reduce all together, pass through a tammy into a saucepan previously rubbed with a little garlic. Saute the slices of lobster tails in some clarified butter over a brisk fire, add a teaspoonful of shallots, salt and red pepper, then moisten with white wine; reduce quickly and pour in the reduced veloute, and a little tomato sauce (No. 549); thicken with four egg-yolks, butter and cream; dress the whole into a dish and garnish around with croutons fried in oil and croquettes of rice cooked and seasoned with hazelnut butter(No. 567), salt, saffron and cayenne pepper; when cold make this into small balls three-quarters of an inch in size, dip them in eggs, then in bread-crumbs and fry to a fine color.

On top lay some trussed crawfish.