|
Classic
Cook Books
< last page | next page >
page 87
pour boiling water on to kill them instantly. Then boil them in the regular way.
Lobsters must be put in boiling water head first, and should not be boiled too
long, because long boiling will make the flesh harder and thready. Lobsters
should also be broiled quickly over a moderate fire.
Boiled lobsters turn to a red color, which is quite a sure sign of their being
done.
For baking and salad purposes, lobsters should first be boiled or broiled and
then used, of course, after taking the flesh out of the shells.
1. BOILED LOBSTER WITH MAYONNAISE.
STACOZ HASHLAMA TERBIEHLI.
Ingredients:
Lobsters .................................................... 2.
Salt .......................................... 1 tablespoonful.
Sauce:
Olive Oil .................................... 2 tablespoonfuls.
Eggs ........................................................ 3.
Lemons ...................................................... 2.
Parsley ............................................... 1 bunch.
Salt and pepper, to taste.
< last page | next page >
Classic
Cook Books
|
