Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

better at some seasons of the year than at others. They are inferior when full of eggs. It is from mere prejudice that the liver (also called _tomalley_) is eschewed. This prejudice may come from its turning green on boiling the lobster. Use every thing but the stomach and the black of bluish vein running along its back and tail. Boil your lobsters yourself; because, if you buy them already boiled, you do not know if they were alive when put in the kettle. A lobster boiled after being dead is watery, soft, and not full; besides being very unhealthy, if not dangerous. A lobster suffers less by being put in cold than in boiling water, and the flesh is firmer when done. In putting it in boiling water it is killed by the heat; in cold water it is dead as soon as the water gets warm. _To boil._.--Lay it in a fish-kettle; just cover it with cold water, cover the kettle, and set it on a sharp fire. It takes from fifteen to twenty-five minutes' boiling, according to the size of the lobster. When boiled, take it from the kettle, break it in two, that is, separate the body from the tail, and place it in a colander to let the water drain. _In the shell._--When the lobster is boiled, divide it in two, taking care not to break the body and large claws. The tail is then split in two, lengthwise, the flesh taken off, cut in small dice, and mixed with the inside of the lobster. The vein found immediately under the shell, all along the flesh of the lobster, is removed as soon as it is split. The stomach, found near the head, is removed also and thrown away; all the rest is good, including the liver. When the flesh and inside are properly mixed, season with salt, pepper, vinegar, oil, mustard, and chopped parsley. Place the body of the lobster on the middle of a dish, the head up, the two large claws stretched out, and the two feelers stretched out also and fastened