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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