Broiled Live Lobster
From The blue ribbon cook book, 1904
Lobsters taste nearly the same when placed in dripping pan and baked fifteen minutes in hot oven, and are much easier cooked.
Presented as published in 1904. 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
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 11. The excerpt below is the record exactly as published.
BROILED LIVE LOBSTER. Live lobsters may be dressed for broiling at market, or may be done at home. Clean lobster and place in a but- tered wire broiler
Cook this with the app: pantry check, scaling, and the assistant.