34, cut a single slit the entire
length of the shell covering the under part of the tail and
remove the flesh inside the tail in a whole, large piece, as shown in
Fig. 35. The intestinal tract, which can be readily observed, will be
found embedded in this piece and running the entire length. Slash the
flesh and remove it. Next remove the flesh of the body from the shell,
retaining only that part which appears to be fibrous, like the flesh of
the tail. The stomach, which is called "the lady" because its inside
appearance closely resembles a lady sitting in a chair, should not be
removed from the shell. However, care should be taken to obtain all the
flesh surrounding the bones in the bony part of the lobster. The coral
substance, that is, the roe of the lobster, should also be removed, as
it can be used for a garnish.
[Illustration FIG. 33]
[Illustration: FIG. 34]
With the flesh removed from the shell, proceed to take out that
contained in the claws. Break open the large claws, using a nut cracker
or a small hammer for this purpose, and, as in Fig. 36, remove the flesh
that they contain. If the small claws are to be used for a garnish, as
is often done, remove the flesh without breaking them; otherwise break
them as in the case of the large ones.
[Illustration: FIG. 35]
114. LOBSTER COCKTAIL.--Practically all varieties of shell fish make
most satisfactory cocktails, and lobster is no exception.
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