74 Lobsters and Crabs
Put them into boiling water, and boil them three quarters of an hour, if large, if not, half an hour will be long enough. Boil two thirds of a tea cup of salt, with four or five pounds of lobsters. When cold crack the shells, take out the meat. Be careful to get out the blue vein, and what is called the lady, as they are very unhealthy.
Lobsters are good cold, or warmed up, with a little vinegar, pepper, salt, and butter. A way of dressing them, which looks very prettily, is to pick out the spawn, and red chord, mash it fine, and rub it through the sieve, put in a little butter and salt, cut the lobsters into small squares, and warm it together with the spawn, over a moderate fire. When hot take it up, and garnish it with parsly. The chord and spawn when strained, are a handsome garnish for any kind of boiled fish.