WOMEN AND THE HOME

How About Lobster?

HELEN G. CAMPBELL July 15 1940
WOMEN AND THE HOME

How About Lobster?

HELEN G. CAMPBELL July 15 1940

How About Lobster?

HELEN G. CAMPBELL

Director, Chatelaine Institute

MONEY counts in winning the war. Your money and mine, for dollars spent in the right places work to our own and our country’s advantage.

Canadian housekeepers in their job of catering to the nation can serve effectively on the economic front. It hasn’t been necessary so far to put the family on rations, to do without this or that, or to substitute something good for something better. We would—and gladly—if the need arose, but right now we are facing an entirely different situation. We are asked to buy and use the surplus supplies of certain foods, thus preventing waste and assuring the producers and distributors a decent wage and a decent measure of prosperity.

Here’s a problem for you to solve. Canada produces on an average of 85,000 cases of canned lobster each year. In peaceful times about 70,000 of them find their way to English tables and provide a source of considerable revenue to Canadian fishermen. This year they stay at home, ready to bring enjoyment to the menus of those who do their duty by them.

By serving lobster we can perform a patriotic act pleasantly and profitably from the standpoint of delicious flavor. Nor will it unbalance your budget to do so, for while it’s one of the aristocrats of the fish family, it gets along well with other foods and can be used in many economical combinations. A little of it goes quite a long way in giving character to a dish—soup, chowder, a scallop of some kjnd, a salad or a sandwich filling in one of their many variations.

So when you want something special for the family meal as well as a party, try one of these distinctive flavor blends. See if you don’t make a hit with it while at the same time supporting Canadian industry, which in turn contributes money and men to our war effort.

Lobster Croquettes

2 Cans of lobster (6 oz.)

Yi Teaspoonful of salt Mace Cayenne

1 Teaspoonful of lemon juice 2 Teaspoonfuls of chopped watercress

1 Egg yolk, slightly beaten 1 Cupful of thick white sauce Cracker crumbs

Pick out the claws from the cans of lobster and set aside. Flake the remainder (about two cupfuls) and add the seasonings, the egg yolk and mix well. Stir in the white sauce and allow the mixture to cool. Then shape into cutlets, roll in cracker crumbs and fry in deep fat—390 deg. Fahr. —until golden brown. At the small end of each cutlet insert a claw as garnish. Serve hot with fresh green peas.

Lobster and Egg Salad

1 Can of lobster (6 oz.)

6 Hard-cooked eggs

1 Cupful of finely chopped celery

2 Tablespoonfuls of finely

chopped green pepper

1 Teaspoonful of dry mustard y2 Cupful of mayonnaise (or more)

Pick out the lobster claws and flake the remainder of the lobster (about one cupful). Shell the eggs and cut them in half lengthwise. Mince the yolks and combine with the flaked lobster, chopped celery, chopped green pepper and mustard. Moisten with mayonnaise and then refill the whites with this mixture. Serve on lettuce cups or on salad greens and garnish with the lobster claws. Six servings.

Lobster Scallop

1 Cupful of canned lobster,

flaked

2 Hard-cooked egg yolks Tablespoonful of chopped

parsley

1 Cupful of thin white sauce Salt and pepper to taste and a few gratings of nutmeg if desired

Buttered crumbs

Combine the lobster meat and the egg yolks which have been mashed to a paste. Add the chopped parsley, the white sauce and seasonings to taste. Fill ramekins,

shell saucers or lobster shells with the mixture, cover with buttered crumbs and bake in a moderately hot oven—375 deg. Fahr.—until nicely browned.

Lobster Ramekins

2 Tablespoon fuis of butter i j Teaspoonful of finely chopped onion

2 Tablespoonfuls of chopped

celery

1 Tablespoonful of chopped carrot

y Cupful of chopped peeled mushrooms

3 Tablespoonfuls of flour

1 y¿ Cupfuls of stock (water and bouillon cubes may be used)

1 Cupful of canned lobster, flaked

Salt and pepper and paprika Dash of Worcestershire Sauce

1 Teaspoonful of chopped parsley

Melt the butter, add the chopped vegetables and cook, stirring frequently until delicately browned. Add the flour and stir until blended and smooth. Gradually add the stock, stirring constantly until thickened. Simmer until the vegetables are tender. Add the flaked lobster and season to taste with salt, pepper and paprika. Add a dash of Worcestershire or other condiment sauce and the chopped parsley. When piping hot. turn into lightly buttered individual ramekins and cover the top with fine bread crumbs. Dot with

butter and place in a hot oven—425-450 deg. Fahr.—until nicely browned. Serve in the ramekins. Five or six servings;

Lobster Curry

2 Tablespoon fuis of butter

2 Onions, chopped

1 Tablespoon ful of curry powder

1 Tablespoonful of flour Juice of half a lemon

1 Tin of canned lobster (3 oz.), flaked

1 Cupful of stock (hot water

and bouillon cube if desired)

Melt the butter and cook the onion in it until a light brown. Add the curry powder and flour and stir until well blended. Add the lemon juice and stock, stirring until smooth and thickened. Add the lobster, heat thoroughly, and serve at once with hot cooked rice.

Lobster Mexican

2 Tablespoon fuis of butter

1 Small onion, chopped

2 Tablespoon fuis of green

pepper, chopped y Teaspoonful of paprika

3 Tablespoonfuls of flour

1 Can of tomato soup

y Cupful of cooked rice \y Cupfuls of canned lobster, flaked

Melt the butter, cook the onion and green pepper in it until tender. Add the

I paprika and flour and stir until well blended. Add the tomato soup gradually, stirring until smooth, then add the rice and the prepared lobster. Heat thoroughly and serve at once. Serves six.

Lobster Custard

1 Can of lobster (G oz.)

Salt, pepper, butter

1 Egg, beaten Pinch of salt }4 Teas|xx>nful of flour

1 Cupful of milk

Flake the lobster and put it into a greased baking dish, sprinkle with salt and pepper and dot with butter. Make a custard of the remaining ingredients: beat the eggs slightly with the salt, mix the flour to a paste with a little of the cold milk, add the remainder of the milk and combine with the beaten eggs. Pour over the lobster in the baking dish. Set the dish in a pan of hot water and bake in a moderate oven—325-350 deg. Fahr.—until set. Serves four to six.

Lobster a la King

2 Cupfuls of canned lobster,

flaked

1 Tablespoonful of lemon juice

4 Tablespoonfuls of butter

2 Tablespoon fuis of minced

green pepper

1 Tablespoonful of pimiento Y¿ Cupful of sliced mushrooms

2 Tablespooniuls of flour

2 Cupfuls of rich milk

3 Hard-cooked eggs Salt and pepper

Sprinkle the prepared lobster with the lemon juice and allow to stand until the hot mixture is ready. Melt the butter, add the minced green pepper, the chopped pimiento and the sliced mushrooms, and cook for five minutes. Stir in the flour, blending until smooth, then add the milk gradually, stirring constantly until thick. Add the flaked lobster and the minced yolks of the eggs. Reheat, season to taste with salt and pepper and serve very hot on toast points, in patty cases, in shell servers or croustades. Sprinkle the finely chopped hard-cooked egg whites over the top. Serves six.

Lobster Canapes

1 Cupful of canned lobster, flaked

1 Teaspoonful of onion juice

1 Teaspoonful of chopped salted almonds

1 Teaspoonful of chopped onion or chives

Juice of half a lemon

Salt

Pepper

Mayonnaise

Combine the lobster with the seasonings and add enough mayonnaise to hold the mixture together. Heap on toast fingers or diamonds, garnish with stuffed olives and serve cold.

Lobster Halls

2 Cupfuls of canned lobster, flaked

J 2 Teaspoon ful of celery salt

1 Teaspoonful of chopped parsley y Teaspoonful of lemon juice

y Teaspoonful of paprika y Teaspoon ful of onion juice

2 Eggs

2 Cupfuls of milk 4 Tablespoon fuis of butter 4 Tablespoonfuls of flour 2 Hard-cooked eggs, chopped

Combine the lobster with the seasonings, add the egg and mix well. Chill thoroughly, then shape into small balls and poach in milk kept just below the boiling point. Serve on toast with an egg sauce made by

thickening the milk with a blend of the butter and flour and adding the chopped hard-cooked eggs.

Lobster in Cucumber Jelly

2 Cupfuls of pared sliced

cucumber

1 Slice of onion

1 Teaspoonful of celery salt

1 Tablespoonful of minced green pepper

1 Teaspoonful of salt 1 y Cupfuls of cold water

Ï Tablespoonful of lemon juice y Teaspoonful of paprika

3 Tablespoonfuls of plain

unflavored gelatine 12 Tablespoon fuis of cold water Green coloring, if desired

1 Cupful of canned lobster,

flaked

2 Eggs, hard-cooked

Put the prepared cucumber into a saucepan with the seasonings, cover with cold water and simmer until the cucumber is very tender. Then press through a sieve and to this liquid (approx. 1J^ cupfuls) add lemon juice and paprika. While it is still hot, dissolve in it the gelatine which has been soaked for five minutes in the cold water, color if desired. Cool, and when it begins to set add the prepared lobster and sliced hard-cooked eggs. Pour into a cold wet mold and chill until firm. Serve unmolded on salad greens with mayonnaise. Garnish with hard-cooked egg, sliced stuffed olives and parsley. Serves six.

Lobster and Haddock Pie

1 Pound of fresh-cooked or leftover haddock

1 Can of lobster (6 oz.)

Sifted dry bread crumbs

2 Cupfuls of medium white sauce Hot boiled potatoes

Butter

Salt and i>epper

1 Egg yolk, beaten

Flake the haddock and the lobster, removing all the bones. Butter the bottom and sides of a baking dish and coat with sifted bread crumbs. Arrange a layer of the flaked haddock in the bottom, then a layer of the flaked lobster and one of cream sauce. Repeat, having a layer of sauce on top.

Put the hot boiled potatoes through the ricer, season with butter, salt and pepper, add the beaten yolk of an egg. Mix well and force through a pastry tube to make a decorative border around the edge of the baking dish. Put in a moderate oven— 375 deg. Fahr.—until the mixture is heated through and lightly browned. Garnish with parsley. Serves six.

Lobster-stuffed Cucumbers

3 Cucumbers

Salt, boiling water

2 Tablespoon fuis of chopped

onion

1 y> Tablespoonfuls of butter 21 ó Tablespoon fuis of flour y Cupful of milk

1 Cupful of canned lobster, flaked

iy Cupfuls of soft bread crumbs Salt and pepper Buttered soft bread crumbs

Peel the cucumbers and cook in boiling salted water for fifteen minutes, then cut in half lengthwise, scoop out the pulp, leaving as thin a shell as possible. Chop the cucumber pulp, drain, sprinkle with salt and pepper and let stand. Melt the butter and cook the onion in it until tender. Add the flour and stir until well blended. Add the milk gradually, stirring constantly until thick and smooth. To this sauce add the flaked lobster, the cucumber pulp and the bread crumbs, season with salt and pepper and pack into

the cucumber shells. Sprinkle the tops with the buttered crumbs and bake in a moderate oven—375 deg. Fahr.—for thirty-five to forty minutes. Serves six.

Lobster Puffs

2y Tablespoonfuls of butter

5 Tablespoonfuls of flour

1 Cupful of milk

% Teaspoonful of salt Pepper

1 Tablespoonful of chopped

parsley

3 Cupfuls of mashed potatoes

2 Cupfuls of canned lobster,

flaked

1 Egg, slightly beaten Melted butter

Melt the butter in the top part of a double boiler, blend in the flour and add the milk gradually, stirring constantly until thick. Remove from the heat, add the seasonings and the remaining ingredients, and mix well. Drop by heaping spoonfuls on a greased baking sheet, brush with the melted butter and bake in a hot oven—400 deg. Fahr.—for twenty minutes, or brown under the broiler. Serve piping hot with green peas, buttered beans or asparagus tips. Serves six.

Lobster a la Maryland

4 Tablespoonfuls of butter

6 Tablespoonfuls of flour

y2 Teaspoonful of salt

1 y2 Cupfuls of milk 2 Egg yolks, beaten iy Cupfuls of canned lobster, flaked

y2 Cupful of grated cheese ÿ Teaspoonful of paprika

Melt the butter in a saucepan, add the flour and stir until smooth and blended. Add the milk gradually, stirring until the sauce is very smooth and bubbles in the pan. Remove from the heat and add the beaten egg yolks. Put the lobster in the bottom of a greased baking dish, pour the sauce over it and sprinkle with the cheese and paprika. Brown in a hot oven—400 deg. Fahr.—or under the broiler. Serve piping hot.

Lobster With Tomato and Rice

2 Slices of bacon, diced 1 Small onion

1 y2 Cupfuls of tomato juice or canned tomatoes 1 Cupful of cooked rice y Teaspoonful of salt Pepper

1 Cupful of canned lobster, flaked

Cook the diced bacon until crisp, then remove the pieces from the pan (saving until later). Add the onion to the fat and cook until tender. Then add the tomato, rice, seasonings and lobster, and heat thoroughly. Just before serving, add the crisp bacon pieces. Serves four to five.