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Broiled and Baked Lobsters
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
199Calories
4 gProtein
0 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories199 kcal
Protein4.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat13 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol86 mg
Sodium109 mg
Potassium56 mg
Calcium27 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus46 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A171 mcg
Vitamin E0.8 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3.3 mcg
Choline22 mg
Caffeine0 mg
Water24 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 15. The excerpt below is the record exactly as published.
Broiled and Baked Lobsters. — Lob- sters which are to l")e broiled or bnkcd are killed by cutting them into halves ; the stomach and long intestine are then re- 38^ H THE MODEL COOK BOOK moved, the lobster basted with melted but- ter, dusted slightly with salt and pepper, and, if baked, placed in a very hot oven for half an hour, basting frequently. If broiled, arrange in a broiler, sear quickly the flesh side, and broil, shell side down, at an ele- vation of six inches over a perfectly clear coal fire for about 30 minutes, or, if under- neath a gas stove, with the flesh side up, basting four or five times while broiling. Serve immediately with melted butter
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