Bashawed Lobster

Ingredients

• a large lobster
• a little piece of onion, about the size of the top of the little finger
• a small piece of parsley
• a very little anchovy sauce
• cayenne pepper
• a piece of butter
• some fine bread-crumbs

Method

1. 1

   Cut up the leftover lobster with a knife and fork.

2. 2

   Chop the onion and parsley, mix with the lobster, anchovy sauce, and cayenne pepper.

3. 3

   Add small pieces of butter and fill the lobster shells.

4. 4

   Cover with bread-crumbs and bake in the oven for ten minutes or longer.

5. 5

   Serve hot, garnished with fried parsley.

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 59. The excerpt below is the record exactly as published.

a large lobster salad or salads made, the cook is often at a loss how to utiUse the lobster that is left. In the first place, lobster will not keep sometimes even one hot night. One very good method of using up any remains is what is called bashawed lobster. Take all the pieces of lobster left, and cut them up with a knife and fork ; chop up a little piece of onion, about the size of the top of the Httle finger, and a small piece of parsley. Mix it with the pieces of lobster, and a very little anchovy sauce and cayenne pepper. Cut up a piece of butter into little pieces, and mix in and fill the shell part of the lobster — i.e. the two half-tails. Cover these shells over the top with some fine bread-crumbs

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