Baked Lobster A La Gerant

Ingredients

• Split a live lobster in two
• a teaspoonful of mixed English mustard
• a tablespoonful of Worcestershire sauce
• one of melted butter
• a little paprika
• chopped chives
• salt
• the creamy part of the lobster
• also bread crumbs
• a little butter

Method

1. 1

   Split a live lobster in two and crack the shells of the claws.

2. 2

   Remove the creamy part (tomalley) from the body for later use.

3. 3

   Bake the lobster for about twelve minutes.

4. 4

   Remove the meat from the claws only.

5. 5

   Chop fine, add mustard, Worcestershire sauce, melted butter, paprika, chives, salt, and the creamy part of the lobster.

6. 6

   Mix well.

7. 7

   Spread this preparation over the lobster, add bread crumbs and butter, and brown in the oven for five or eight minutes.

8. 8

   Serve with lemon and garnish with parsley.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 23. The excerpt below is the record exactly as published.

BAKED LOBSTER A LA GERANT ^ Split a live lobster in two and crack the shells of the claws. Remove the creamy part (tomalley) from the body for later use. Bake the lobster for about twelve minutes. Remove the meat from the claws only. Chop fine, add a teaspoonful of mixed English mustard, a tablespoonful of Worcestershire sauce, one of melted butter, and then a little paprika, chopped chives, salt, and the creamy part of the lobster. Mix well. Spread this preparation over the partly cooked lobster, also bread crumbs and a little butter

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