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A dish that is delicious and at the same time very attractive is deviled lobster. After removing the flesh from the shell, the shell should be cleaned thoroughly, as it is to be used as a receptacle in which to put the lobster mixture for baking. When removed from the oven, this dish can be made more attractive by garnishing it with the lobster claws and tail.
1 Tb. chopped onion, 2 Tb. butter, 2 Tb. flour, 1 tsp. salt, Dash of Cayenne pepper, 1/8 tsp. paprika, 1/8 tsp. pepper, 1 Tb. lemon juice, 1 Tb. chopped parsley, 1 c. milk, 2 c. lobster meat, 1/4 c. buttered cracker crumbs
Saute the onion in the butter, and to this add the flour, salt, Cayenne pepper, paprika, pepper, lemon juice, and parsley. Mix well and add the milk. When the whole has cooked until it is thick, add the lobster. Pour the mixture into the clean shell of the lobster, sprinkle with cracker crumbs, and place in the oven long enough to brown the crumbs. Remove from the oven, place on a serving dish, garnish with the claws and tail of the lobster, if desired, and serve at once.
DEVILED CRABS -1
Variety in the cooking of hard-shelled crabs can be secured by deviling them according to the accompanying directions. As will be observed, this is done in practically the same way that lobster is deviled.
2 Tb. butter, 4 crabs, 1 c. cream sauce, 1 Tb. onion juice, 1/2 tsp. salt, Dash Cayenne pepper, 1/8 tsp. pepper, 1 egg, Cracker crumbs
Put the butter in a frying pan, add the meat from the four crabs, and pour into this the cream sauce. Season with the onion juice, salt, Cayenne pepper, and pepper. Add the well beaten egg and allow the mixture to cook until the egg has thickened, being careful not to let it curd. Fill the back shells of the crabs with this mixture, sprinkle with cracker crumbs, place in a hot oven, and bake until brown. Serve hot or cold.
DEVILED CRABS -2
Boil them, take the meat out of the bodies, and large claws; put it into stew pan with half a pint of claret, spoonful of eschalot vinegar, a little cayenne, some salt, piece of butter. Stew for an hour over a gentle fire until they are almost dry. Then add small quantity of fish stock, or gravy, a tablespoonful of essence of anchovy, and small piece of butter rolled in flour. Serve with sippets of fried bread around the dish.
DEVILED CRABS -3
Have one large crab picked from the shell, and shred fine, and the shell well cleansed. Heat one egg well, add one tea-cup sweet cream; butter, size of an egg, melted; one sherry glass of sherry; one large spoonful of Worcestershire sauce; mace, allspice and cloves to taste; a good deal of cayenne and a little black pepper and salt. Stir this all together over the fire till
it boils; then pour over the crab and mix well; fill the shell and sprinkle over the top a thick layer of fine cracker crumbs and bits of butter. Put in a hot oven till browned on top. Serve hot.
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