LOBSTERS, to Boil

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Ingredients 5 ingredients

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Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Ingredients.—¼ lb.
of salt to each gallon of water.
Mode.—Buy the lobsters alive, and choose those that are heavy and full of motion, which is an indication of their freshness.
When the shell is incrusted, it is a sign they are old: medium-sized lobsters are the best.
Have ready a stewpan of boiling water, salted in the above proportion;
put in the lobster, and keep it boiling quickly from 20 minutes to ¾ hour, according to its size, and do not forget to skim well.
If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red: this must be obviated by great attention.
Rub the shell over with a little butter or sweet oil, which wipe off again.
Time.—Small lobster, 20 minutes to ½ hour;
large ditto, ½ to ¾ hour.
Average cost, medium size, 1_s.
6_d.
to 2_s.
6_d.
Seasonable all the year, but best from March to October.