continue boiling them until they are done. Some people advocate
putting the lobsters into cold water, and letting this come to a boil
gradually. They claim that the lobsters do not suffer so much. This
may be so, but it seems as if death must instantly follow the plunge
into boiling water. Cooking a lobster too long makes it tough and dry.
When, on opening a lobster, you find the meat clinging to the shell,
and very much shrunken, you may be sure the time of boiling was too
long. There are very few modes of cooking lobster in which it should
be more than thoroughly heated, as much cooking toughens it and
destroys the fine, delicate flavor of the meat.


To open a lobster.

Separate the tail from the body, and shake out the tom-ally, and,
also, the "coral," if there is any, upon a plate. Then by drawing the
body from the shell with the thumb, and pressing the part near the
head against the shell with the first and second finger, you will free
it from the stomach or "lady." Now split the lobster through the
centre and, with a fork, pick the meat from the joints. Cut the under
side of the tail shell open and take out the meat without breaking. On
the upper part of that end of this meat which joined the body is a
small piece of flesh, which should be lifted; and a strip of meat
attached to it should be turned back to the extreme end of the tail.
This will uncover a little vein, running the entire length, which must
be removed. Sometimes this vein is dark, and sometimes as light as the
meat itself. It and the stomach are the only parts not eatable. The
piece that covered the vein should be turned again into place. Hold
the claws on edge on a thick board, and strike hard with a hammer
until the shell cracks. Draw apart, and take out the meat. If you have