Baked Lobster, Cardinal

Ingredients

• four small lobsters
• two ounces of butter
• one-half glass of sherry wine
• one cup of cream sauce
• one spoonful of lobster butter
• sprinkle with fresh bread crumbs
• small bits of butter on top

Method

1. 1

   Boil lobsters, split in two, and remove meat.

2. 2

   In a saute pan, heat butter, add lobster meat, season, and toss.

3. 3

   Add sherry wine and reduce.

4. 4

   Add cream sauce and boil, then add lobster butter.

5. 5

   Fill shells, sprinkle with bread crumbs, top with butter, and bake until golden brown.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 212. The excerpt below is the record exactly as published.

Baked lobster, cardinal Ham glace, champagne sauce Cooked lettuce salad Duchess potatoes Fruit salad Philadelphia lemon water ice Assorted cakes Coffee Pimentos Suedoise. Spread the contents of a can of pimentos flat on the table, lay a fillet of anchovies in oil on each pimento, and roll up in the form of a sausage with the anchovy in the center. Lay them on a ravier dish, season with salt and pepper, one-third of vinegar and two-thirds olive oil, and sprinkle with chopped parsley. Fried loin of lamb chops. Have your butcher cut six nice loin chops about one and one-quarter inch thick, and well trimmed. Season with salt and pepper, roll in flour, then in beaten egg, and finally in bread crumbs. Put some lard or melted butter in a saute pan, and when hot add the chops and fry until nice and brown. Place on a platter, garnish with parsley in branches and lemons cut in half. Serve any sauce desired, separate. Lima beans with shallots. Put one dozen chopped shallots in a casserole with two ounces of butter. When hot, add one teaspoonful of flour, one-half cup of bouillon, one quart of boiled Lima beans, and season with salt, pepper and a little chopped parsley. Boil for ten minutes. Baked lobster, Cardinal. Boil four small lobsters. When done, split in two, remove the meat, and save the shells. Put two ounces of butter in a saute pan, add the lobster meat cut in slices one-half inch thick, season with salt and pepper, and toss over the fire for a few minutes. Then add one-half glass of sherry wine, and reduce until nearly dry. Then add one cup of cream sauce and boil for a few minutes. Then add one spoonful of lobster butter, mix well ; and then fill the shells. Sprinkle with fresh bread crumbs, place small bits of butter on top

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