1931 Cuban Cookery by Blanche Z de Baralt

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their quality they are cheap. and conside– red an every day and almost common dish. Lobsters are served as elsewhere, in salad. a la Newburg'. stewed with tomatoes, just plain g'rilled. etc. but a Cuban fashion--which is excellent- is stuffed. Here is the recipe:- STUFFED LOBSTER. 2 lobsters 3 eggs 1 onion salt. pepper, paprika 3 or 4 tomatoes 1 cup bread crumbs 4 ounces of butter or olive oil Small glass of Bacardi rum or cognac. Boil lobster and cut in two, lengthwise, extract all the meat and chop finely. Brown chopped onion in butter or olive oil (in Cuba olive oil is generally preferred for fish) and cook tomatoes~ pass through a strainer to remove skin and seeds, then the bread crumbs which have been previously softened with milk or broth. Add eggs well beaten, and the rum. Mix well with the chopped lobster. Refill the shells, dot generously with