pescatariangluten-freenut-freeegg-freesoy-free
Baked Live Lobster
From Boston Cooking-School cook book, 1896
Serves 2
Serves 2.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 102. The excerpt below is the record exactly as published.
BAKED LIVE LOBSTER Split a live lobster and place in dripping pan. Cook liver of lobster with 1 tablespoon butter 3 minutes. Season highly with salt, cayenne, and Worcestershire Sauce
Cook this with the app: pantry check, scaling, and the assistant.