Baked Lobster, Lincoln

Ingredients

• Boil two lobsters
• two ounces of butter
• two chopped shallots
• two cloves of garlic chopped fine
• six sliced fresh mushrooms
• one cup of cream sauce
• one teaspoonful of English mustard
• one tablespoonful of Worcestershire sauce
• season with salt
• season with pepper
• sprinkle with grated cheese
• put small bits of butter on top

Method

1. 1

   Boil lobsters, cut in half, and remove meat.

2. 2

   Heat butter, shallots, and garlic, then add mushrooms and simmer.

3. 3

   Add cream sauce, mustard, Worcestershire sauce, and lobster.

4. 4

   Fill shells, sprinkle with cheese, and bake until browned.

5. 5

   Serve with parsley and lemons.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 143. The excerpt below is the record exactly as published.

Baked lobster, Lincoln Roast Imperial squab Baked potatoes Cold artichokes, mustard sauce Baked huckleberry roll Coffee Omelette Argentine. Cut one-quarter pound of egg plant in one-half inch squares. Put in omelet pan with one ounce of butter and fry until cooked. Then add eight beaten eggs, season with salt and pepper, and cook in the usual manner. Serve the omelet on a platter with sauce Colbert around it. Turkey hash, Chateau de Madrid. Cut the breast of a boiled turkey in small squares. Put in a saute pan with one pint of thick cream sauce, season with salt and pepper, heat, and fill as many red peppers (pimentos) as possible. Place the filled peppers on a buttered platter, so they will have the appearance of little red caps. Put in the oven and cook for a few minutes. Serve with sauce Creole poured around them. Consomme Bohemienne. Make three thin pancakes, and when cold cut in Julienne shape. Cut the breast of a boiled fowl also in Julienne shape. Chop a raw peeled tomato; and add all the above with a cup of fresh peas, to three pints of boiling consomme, and serve. Baked lobster, Lincoln. Boil two lobsters. When cold, cut in two length- wise, remove the meat, and slice it. Put in a casserole two ounces of butter, and heat; then add two chopped shallots, and two cloves of garlic chopped fine. Heat slightly and then add six sliced fresh mushrooms, and simmer for five minutes. Then add one cup of cream sauce, one teaspoonful of English mustard mixed with one tablespoonful of Worcestershire sauce, and a little chopped parsley and tarragon. Cook for ten minutes, then add the lobster, and season with salt and pepper. Fill the half lobster shells with the mixture, sprinkle with grated cheese, put small bits of butter on top

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