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Broiled Live Lobster
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 102. The excerpt below is the record exactly as published.
BROILED LIVE LOBSTER Split a live lobster and place in buttered wire broiler. Broil 8 minutes on flesh side, turn and broil 6 minutes on shell side. Serve with melted butter.
Cook this with the app: pantry check, scaling, and the assistant.