Fried Lobster. — (1) Pick the meat carefully out of the tail
and claws of a Lobster, and sprinkle with pepper and salt.
Dip a paste-brush in beaten egg, and brush the meat with
it, roll it in breadcrumbs, let them dry on, then repeat
the operation. Put it in a frying-basket, plunge it in
boiling fat, and fry till brown. Drain and put the Lobster-
meat on a hot dish, and serve with a sauceboatful of
Tartar sauce✪ Fried Lobster.
(2) Split the meat of the tail and claws, season well
with salt and pepper, dip in beaten egg and then in
breadcrumbs, put them in a frying-basket, and fry in boil-
ing fat till of a golden brown. Serve with Tartar sauce.
(3) Put a large carrot and onion, chopped, in a stewpan
with a piece of butter, fry till lightly browned, then pour
in 1 pint of Madeira and a little broth, and add a bunch
of sweet herbs and parsley. When boiling, plunge two live
Lobsters into it, and continue boiling for twelve minutes.
Leave the Lobsters to cool in the liquor, then drain, pick
the meat from the tails and claws, cut it in slices, put
it in a thickly-buttered frying-pan, and keep it warm near
the fire. Strain the liquor in which the Lobsters were
cooked, boil till reduced, adding a few table-spoonfuls of
Madeira, finish with 2 table-spoonfuls of tomato sauce, a
little butter, 1 pinch of cayenne, and the strained juice of
one lemon. Put the slices of Lobster in the frying-pan
over a brisk fire, turning occasionally, then arrange them
Fig. 1085. Fried Lobster.
on a hot dish, pour over the sauce (see Fig. 1085), and
serve.
Fried Lobster Balls. — Pick out all the meat of a hen
Lobster, put it in a mortar with the coral and spawn, and
pound ; sprinkle in a little salt and cayenne pepper, and
mix with it two-tliirds its quantity of breadcrumbs. Warm
2oz. of fresh butter✪ Fried Lobster Balls, put it with the Lobster mixture to
bind it, and shape the preparation into balls about the
size of a large duck’s egg, dip a paste-brush in beaten egg,
brush the balls over with it, roll them in breadcrumbs, put
them in boiling fat, and fry lightly. When cooked, drain
on paper ; place a folded napkin on a hot dish, put the
balls on it, and serve while hot.
Lobsters a l’Americaine. — Split two fine, good-sized, freshly-
boiled Lobsters, remove all the meat carefully, and cut it
up into pieces lin. in length. Have ready a pan on the
hot range with h gill of good olive oil, and when the oil
is very hot add the pieces of Lobster. Chop very fine one
medium-sized peeled onion, one sound green pepper, and
half a clove of peeled very sound garlic ; add all to the
Lobster — continued.
Lobster, and cook for five minutes, gently stirring. Season
with 1 pinch of salt and \ saltspoonful of red pepper,
adding also J wineglassful of good white wine. Reduce
for two minutes, add 1 gill of tomato sauce, and one
medium-sized sound, red, peeled tomato✪ Lobsters a l’Americaine cut into small dice-
shaped pieces, and cook for ten minutes longer, stirring
gently. Pour the whole into a very hot deep dish, or into
a hot tureen, and serve.
Page 361 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fried Lobster. — (1) Pick the meat carefully out of the tail and claws of a Lobster, and sprinkle with pepper and salt. Dip a paste-brush in beaten egg, and brush the meat with it, roll it in breadcrumbs, let them dry on, then repeat the operation. Put it in a frying-basket, plunge it in boiling fat, and fry till brown. Drain and put the Lobstermeat on a hot dish, and serve with a sauceboatful of Tartar sauce.
(2) Split the meat of the tail and claws, season well with salt and pepper, dip in beaten egg and then in breadcrumbs, put them in a frying-basket, and fry in boiling fat till of a golden brown. Serve with Tartar sauce.
(3) Put a large carrot and onion, chopped, in a stewpan with a piece of butter, fry till lightly browned, then pour in 1 pint of Madeira and a little broth, and add a bunch of sweet herbs and parsley. When boiling, plunge two live Lobsters into it, and continue boiling for twelve minutes. Leave the Lobsters to cool in the liquor, then drain, pick the meat from the tails and claws, cut it in slices, put it in a thickly-buttered frying-pan, and keep it warm near the fire. Strain the liquor in which the Lobsters were cooked, boil till reduced, adding a few table-spoonfuls of Madeira, finish with 2 table-spoonfuls of tomato sauce, a little butter, 1 pinch of cayenne, and the strained juice of one lemon. Put the slices of Lobster in the frying-pan over a brisk fire, turning occasionally, then arrange them
Fig. 1085. Fried Lobster.
on a hot dish, pour over the sauce (see Fig. 1085), and serve.
Fried Lobster Balls. — Pick out all the meat of a hen Lobster, put it in a mortar with the coral and spawn, and pound ; sprinkle in a little salt and cayenne pepper, and mix with it two-thirds its quantity of breadcrumbs. Warm 2oz. of fresh butter, put it with the Lobster mixture to bind it, and shape the preparation into balls about the size of a large duck’s egg, dip a paste-brush in beaten egg, brush the balls over with it, roll them in breadcrumbs, put them in boiling fat, and fry lightly. When cooked, drain on paper ; place a folded napkin on a hot dish, put the balls on it, and serve while hot.
Lobsters a l’Americaine. — Split two fine, good-sized, freshlyboiled Lobsters, remove all the meat carefully, and cut it up into pieces lin. in length. Have ready a pan on the hot range with h gill of good olive oil, and when the oil is very hot add the pieces of Lobster. Chop very fine one medium-sized peeled onion, one sound green pepper, and half a clove of peeled very sound garlic ; add all to the
Lobster — continued.
Lobster, and cook for five minutes, gently stirring. Season with 1 pinch of salt and \ saltspoonful of red pepper, adding also J wineglassful of good white wine. Reduce for two minutes, add 1 gill of tomato sauce, and one medium-sized sound, red, peeled tomato cut into small diceshaped pieces, and cook for ten minutes longer, stirring gently. Pour the whole into a very hot deep dish, or into a hot tureen, and serve.
Records on this page
Fried LobsterDevilled LobsterFried Lobster BallsLobsters a l’Americaine