Procure two good sized freshly boiled lobsters and split them, removing all of
the meat very carefully, and cut it up into pieces about an inch in length; and have
in readiness a pan on top of a range half full of good olive oil, and when the oil has
become very hot add pieces of the lobster. Chop very fine one peeled onion, one
green pepper, and half a peeled clove, some sound garlic, place it with the lobster
and cook for five minutes, stirring all the time; season with a pinch of salt and half
a saltspoonful of red pepper, to which add half a wineglassful of white wine. After
two minutes' reduction add one gill of tomato sauce and a medium sized peeled
tomato✪ Lobster, American Style, cut into small dice. Continue cooking for ten minutes, gently stirring the
while, then pour the whole into a hot dish or tureen and serve.
Baked Lobsters.
Place a live lobster in boiling fish broth; when it is cooked, drain and split it in
half lengthwise, pick the meat out of the tail and claws, cut it in small pieces, and
mix in an equal quantity of mushrooms, also cut in dice. Place the coral of the
lobster in a mortar with a little butter, pound, and pass it through a fine hair sieve.
Put a few tablespoonfuls of bechamel sauce in a stewpan with a little cream and
melted glaze, stir over the fire until it is well reduced, then mix with it the pieces of
lobster and mushrooms, sprinkle in a little cayenne✪ Baked Lobsters, and add the pounded coraL
Clean the two shells of the lobster, fill them with the preparation, sprinkle bread
crumbs on the top, pour a little warmed butter over each, and brown in the oven.
Place a folded napkin on a dish, lay the shells on it, and serve at once.
Boiled Lobster.
Place some water on the fire, and when it is boiling fast put the lobster in, head
first, so that it may be killed at once. Place the lid on and let the lobster boil for
half an hour. Take it out and leave it until well drained, then wipe off the scum and
rub it over with a little piece of butter tied in a cloth.
Lobster Bordelaise.
Cut some live lobsters into eight pieces, crack the claws without spoiling the
shape, put them in a saucepan and cover with white wine, a little garlic, two bay
leaves, a small bunch of parsley and thyme, and a little pepper and salt; place the
lid on the saucepan and let the mixture boil for twenty-five minutes, stirridg often to
SHELL-FISH. loi
prevent burning. When they are cooked take each piece of lobster out, dry in a
cloth, and replace them in a clean saucepan. Fry a few slices of onions and shallots
in butter, and when they are browned stir in a little flour, cook it, then pour in some
of the liquor in which the pieces of lobster were cooked. Stir over the Are for ten
minutes, then mix in a teacupful of tomato sauce, a pinch of cayenne, the pieces of
lobster, and warm them again. Arrange the lobster on a hot dish in such a way that
they will not have the appearance of being cut, put the claws around, pour over the
sauce and serve.
Broiled Lobster.
Take a live lobster, and after it has been boiled split it lengthwise, and pick out
all the uneatable parts ; open it flat, place two small pieces of butter on it, and dust
over with pepper ; place the halves of the lobster, just as they were in their shells,
on a gridiron, and heat slowly over a fire. When done put them with their shells on
a hot dish, garnish with parsley and serve.
Broiled Lobster Ravigote. ✪ Lobster Bordelaise
Page 41 · 7 recipe records on this page
Presented as published in 1896. 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
Procure two good sized freshly boiled lobsters and split them, removing all of the meat very carefully, and cut it up into pieces about an inch in length; and have in readiness a pan on top of a range half full of good olive oil, and when the oil has become very hot add pieces of the lobster. Chop very fine one peeled onion, one green pepper, and half a peeled clove of garlic, place it with the lobster and cook for five minutes, stirring all the time; season with a pinch of salt and half a saltspoonful of red pepper, to which add half a wineglassful of white wine. After two minutes' reduction add one gill of tomato sauce and a medium sized peeled tomato, cut into small dice. Continue cooking for ten minutes, gently stirring the while, then pour the whole into a hot dish or tureen and serve.
Baked Lobsters.
Place a live lobster in boiling fish broth; when it is cooked, drain and split it in half lengthwise, pick the meat out of the tail and claws, cut it in small pieces, and mix in an equal quantity of mushrooms, also cut in dice. Place the coral of the lobster in a mortar with a little butter, pound, and pass it through a fine hair sieve. Put a few tablespoonfuls of bechamel sauce in a stewpan with a little cream and melted glaze, stir over the fire until it is well reduced, then mix with it the pieces of lobster and mushrooms, sprinkle in a little cayenne, and add the pounded coraL Clean the two shells of the lobster, fill them with the preparation, sprinkle bread crumbs on the top, pour a little warmed butter over each, and brown in the oven. Place a folded napkin on a dish, lay the shells on it, and serve at once.
Boiled Lobster.
Place some water on the fire, and when it is boiling fast put the lobster in, head first, so that it may be killed at once. Place the lid on and let the lobster boil for half an hour. Take it out and leave it until well drained, then wipe off the scum and rub it over with a little piece of butter tied in a cloth.
Lobster Bordelaise.
Cut some live lobsters into eight pieces, crack the claws without spoiling the shape, put them in a saucepan and cover with white wine, a little garlic, two bay leaves, a small bunch of parsley and thyme, and a little pepper and salt; place the lid on the saucepan and let the mixture boil for twenty-five minutes, stirring often to
SHELL-FISH. loi
prevent burning. When they are cooked take each piece of lobster out, dry in a cloth, and replace them in a clean saucepan. Fry a few slices of onions and shallots in butter, and when they are browned stir in a little flour, cook it, then pour in some of the liquor in which the pieces of lobster were cooked. Stir over the Are for ten minutes, then mix in a teacupful of tomato sauce, a pinch of cayenne, the pieces of lobster, and warm them again. Arrange the lobster on a hot dish in such a way that they will not have the appearance of being cut, put the claws around, pour over the sauce and serve.
Broiled Lobster.
Take a live lobster, and after it has been boiled split it lengthwise, and pick out all the uneatable parts ; open it flat, place two small pieces of butter on it, and dust over with pepper ; place the halves of the lobster, just as they were in their shells, on a gridiron, and heat slowly over a fire. When done put them with their shells on a hot dish, garnish with parsley and serve.
Broiled Lobster Ravigote.
Records on this page
Fried Frogs' LegsLobster, American StyleBoiled LobsterBaked LobstersLobster BordelaiseBroiled LobsterBroiled Lobster Ravigote