Baked Lobster

Ingredients

• a large Lobster
• 2oz. of butter
• white pepper
• salt
• grated nutmeg
• 2 heaped tablespoonfuls of sifted breadcrumbs
• two eggs
• about 1 teaspoonful of the eggs

Method

1. 1

   Pick all the meat from the Lobster, pound it with butter, and season with white pepper, salt, and nutmeg.

2. 2

   Mix in breadcrumbs.

3. 3

   Beat the eggs and combine with the mixture, reserving some for glazing.

4. 4

   Shape into a Lobster form on a dish, pound the red part and spawn, spread over, brush with reserved egg, and bake for about fifteen minutes.

5. 5

   Serve hot in the baking dish with body shells and small claws arranged to resemble a Lobster, garnished with parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 355. The excerpt below is the record exactly as published.

Baked Lobster. — Pick all the meat from a large Lobster, put it into a mortar, and pound very fine together with 2oz. of butter ; season to taste with white pepper, salt, and grated nutmeg, and then mix with it 2 heaped table- spoonfuls of sifted breadcrumbs. Beat up two eggs, and mix them with the breadcrumbs and pounded Lobster- For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 867 Lobster — continued. meat into a paste, reserving about 1 teaspoonful of the eggs

Cook this with the app: pantry check, scaling, and the assistant.