Baked Lobster

Ingredients

• 3 lobsters
• hot butter

Method

1. 1

   Prepare lobster as in Boiled Lobster.

2. 2

   After splitting, drizzle with hot butter and bake for 10-15 minutes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 70. The excerpt below is the record exactly as published.

3 lobsters, 2% lbs. Salt Boiling water 12 pepper-corns Preparation: The lobster is cleaned in water with a brush, by taking hold of its back with the left hand and using the brush with the right. In this way it is harmless. The water is brought to boil in the meantime with salt and the 13 pep- per-corns, then the lobsters are put in head first, which kills them instantly. Boil 5 minutes, then set aside to simmer 45 minutes. After this time take out the lobsters, dry them and put them on a board, break off the claws and tail and split the body into halves from head to tail. Arrange these halves up- right on a platter, put a bunch of parsley in the top, place let- tuce leaves around and garnish neatly with the tails, cracked claws and legs. Creamed butter or butter balls are served with it, also a mayonnaise dressing. Remarks: Claws and legs are placed into a cloth and carefully cracked so the meat is not crushed. Large lobsters may boil 1 hour. —148— No. 49— COLD LOBSTER. Quantity for 6 Persons. Preparation and ingredients are the same as in the preced- ing, No. 48. When the lobster is done, pour a cupful of cold water into the hot water and let the lobster cool in it. Then take it out, dry it and press it under a heavy board for one hour. When serving, brush it witih oil and prepare it like the warm lobster. A mayonnaise dressing is nice with it. No. 50— LOBSTER CROQUETTES OR CUTLETS. Quantity for 6 Persons. Utilizing remnants of lobsters. The preparation and ingredients are the same as those given under No. 38 and 39, Fish Croquettes or Cutlets. No. 51— LOBSTER RA.GOUT IN SHELLS OR ON TOAST. Quantity for 6 Persons. 2 lobsters, 3 lbs. 4 pepper-corns Vs lb. of butter 1 clove 2 tbsps. of flour %, bay-leaf Vz pt. bouillon % of an onion 1 tsp. of meat extract 2 tbsps. of Madeira 1 pinch of salt % pt. of white wine 1 pinch of pepper % pt. of champignons 1 pinch of sugar 3 truffles 1 tbsp. of lemon juice 1 cup tomatoes Preparation: The lobster is prepared as given under No. 48. After the lobster is cooked, all meat is picked out, reserv- ing the coral, which is pulverized. The % lb. of butter is browned with the flour, bouillon or water added and the coral put in. Meat extract, salt, pepper, sugar, lemon juice, cloves, bay-leaf, onion, Madeira, white wine and tomatoes added and and smooth. It is strained and must be about % of a pint, this is all cooked % hour. This gravy must be very savory The champignons are cut into small pieces, the truffles peeled and chopped, then add the champignons, truffles and lobster to the strained gravy. This mixture is filled into buttered shells or small molds and baked in the oven for 5 to 10 min- utes. Serve on slices of toast. Remarks: This is a fine side-dish. No. 52— BAKED LOBSTER. Quantity for 6 Persons. The preparation and ingredients are the same as given under No. 48. When the lobster is cooked and split, hot but- —149 — ter is dripped on and the lobster baked in it for 10 to 15 minutes. A mayonnaise dressing and chopped pickles are nice with It. Remarks: It is best to bake the lobster in a gas oven. No. 53— BOILED CRAWFISH OR CRABS. Quantity for 6 Persons. 24 crabs 2 tbsps. of caraway Sufficient water Salt 1 large onion, sliced The Gravy. % lb. of butter 2 tbsps. of chopped parsley Preparation: The crabs are cleaned like the lobster. See No. 48. The water with caraway seeds, salt and sliced onion is boiled and the crabs put in one by one. The water must boil constantly, so that the crabs are killed instantly. Boil 3 min- utes, then set aside to simmer % to 1 hour. Serve the hot crabs on a napkin. For gravy or dressing, take hot butter

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