Cut three small raw lobsters each into two equal parts, taking out the gravel
from the head, season with salt and pepper, rub with a little oil and broil the pieces
for ten minutes. Remove them from the fire, take the meat from the heads of the
lobsters, put them in a salad bowl with half a pint of ravigote butter✪ Broiled Lobster Ravigote and mix them
well together; take the rest of the meat from the lobster, dip it in the sauce and
return it to the shell; then replace and warm it again for a few minutes in the oven
and serve on a folded napkin, garnish the shells with parsley and serve the sauce in
a boat
Buttered Lobster.
Pick out all the meat of a lobster and mince it finely, mix it with the coral and
green inside, two tablespoonfuls of vinegar, a quarter of a pound of fresh butter and
one saltspoonful each of cayenne and made mustard; place this in a stewpan with the
chopped meat over the fire till thoroughly hot. Cut in quarters some lettuce, arrange
them on a dish, pour in the hot lobster, put some quarters of hard boiled eggs✪ Buttered Lobster on the
top and serve at once.
Lobster Cream.
Pick the meat from a boiled lobster and chop it small; place it in a saucepan,
season to taste with salt and pepper and a small quantity of grated nutmeg; moisten
with half a tablespoonful of vinegar and one teaspoonful of sherry, stir it over the
fire until hot, then dredge lightly with flour and add two ounces of butter and a tea-
cupful of crea✪ Lobster Creamm. Stir the mixture while it is boiling and let it cook for ten minutes.
Wash the body shell of the lobster and dry well, then pour the mixture into it
Place the lobster on a fancy dish and serve it while very hot.
I02 SHELL-FISH.
Lobster Croquettes.
Carefully pick the meat from a lobster, mince finely, and mix it with one heaped
teaspoonful of finely grated breadcrumbs, two tablespoonfuls of thick cream, the
strained juice of one lemon, one teaspoonful of anchovy sauce, a little grated nut-
meg, pepper and salt, and stir over the fire until it is very hot. Then take it off,
mix in the beaten yolk of one egg✪ Lobster Croquettes and leave until cold. Shape the lobster prepara-
tion into little balls, brush over with beaten eggs, plunge them into boiling fat and
fry. When they are cooked, drain and arrange them on a hot dish, garnish with fried
parsley and serve. \
Curried Lobster.
Take the meat from some small lobsters and place it in a saucepan with one tea-
cupful each of gravy and cream, and half a blade of mace. Mix two teaspoonfuls of
curry powder with one teaspoonful of flour, and one ounce of butter, put in with the
lobster and simmer at the side of the fire for an hour. After it is done add some
lemon juice and a little salt. Turn it on to a hot dish and serve.
Lobster Cutlets.
Take out the meat from a large hen lobster or two small ones, place it in a
mortar with some of its coral, and pound, mixing with it a little powdered mace,
grated nutmeg, salt, pepper, and cayenne ; beat the yolks of two eggs and the white
of one together with a teaspoonful of anchovy sauce ; then mix them with the above
ingredients. Roll out, sprinkle a little flour over, and form it into the cutlets ; dip a
paste brush in beaten eggs, brush the cutlets over, roll them in breadcrumbs, and fry
in boiling butter. Put one pint of melted butter in a saucepan with the coral and a
teaspoonful of anchovy sauce✪ Cutlets, and make it hot. When the cutlets are browned, drain,
arrange them in a circle on a hot dish, pour the sauce in the center and serve.
Deviled Lobster. ✪ Deviled Lobster
Page 42 · 10 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
Cut three small raw lobsters each into two equal parts, taking out the gravel from the head, season with salt and pepper, rub with a little oil and broil the pieces for ten minutes. Remove them from the fire, take the meat from the heads of the lobsters, put them in a salad bowl with half a pint of ravigote butter and mix them well together; take the rest of the meat from the lobster, dip it in the sauce and return it to the shell; then replace and warm it again for a few minutes in the oven and serve on a folded napkin, garnish the shells with parsley and serve the sauce in a boat
Buttered Lobster.
Pick out all the meat of a lobster and mince it finely, mix it with the coral and green inside, two tablespoonfuls of vinegar, a quarter of a pound of fresh butter and one saltspoonful each of cayenne and made mustard; place this in a stewpan with the chopped meat over the fire till thoroughly hot. Cut in quarters some lettuce, arrange them on a dish, pour in the hot lobster, put some quarters of hard boiled eggs on the top and serve at once.
Lobster Cream.
Pick the meat from a boiled lobster and chop it small; place it in a saucepan, season to taste with salt and pepper and a small quantity of grated nutmeg; moisten with half a tablespoonful of vinegar and one teaspoonful of sherry, stir it over the fire until hot, then dredge lightly with flour and add two ounces of butter and a teacupful of cream. Stir the mixture while it is boiling and let it cook for ten minutes. Wash the body shell of the lobster and dry well, then pour the mixture into it Place the lobster on a fancy dish and serve it while very hot.
I02 SHELL-FISH.
Lobster Croquettes.
Carefully pick the meat from a lobster, mince finely, and mix it with one heaped teaspoonful of finely grated breadcrumbs, two tablespoonfuls of thick cream, the strained juice of one lemon, one teaspoonful of anchovy sauce, a little grated nutmeg, pepper and salt, and stir over the fire until it is very hot. Then take it off, mix in the beaten yolk of one egg and leave until cold. Shape the lobster preparation into little balls, brush over with beaten eggs, plunge them into boiling fat and fry. When they are cooked, drain and arrange them on a hot dish, garnish with fried parsley and serve.
Curried Lobster.
Take the meat from some small lobsters and place it in a saucepan with one teacupful each of gravy and cream, and half a blade of mace. Mix two teaspoonfuls of curry powder with one teaspoonful of flour, and one ounce of butter, put in with the lobster and simmer at the side of the fire for an hour. After it is done add some lemon juice and a little salt. Turn it on to a hot dish and serve.
Lobster Cutlets.
Take out the meat from a large hen lobster or two small ones, place it in a mortar with some of its coral, and pound, mixing with it a little powdered mace, grated nutmeg, salt, pepper, and cayenne ; beat the yolks of two eggs and the white of one together with a teaspoonful of anchovy sauce ; then mix them with the above ingredients. Roll out, sprinkle a little flour over, and form it into the cutlets ; dip a paste brush in beaten eggs, brush the cutlets over, roll them in breadcrumbs, and fry in boiling butter. Put one pint of melted butter in a saucepan with the coral and a teaspoonful of anchovy sauce, and make it hot. When the cutlets are browned, drain, arrange them in a circle on a hot dish, pour the sauce in the center and serve.
Deviled Lobster.
Records on this page
Fried Frogs' LegsLobster BordelaiseBroiled Lobster RavigoteButtered LobsterLobster CreamCurried LobsterLobster CroquettesLobster CutletsCutletsDeviled Lobster