Broiled Lobster
From French dishes for American tables, 1886
Serve with sauce Tartare or sauce remoulade if desired.
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 25. The excerpt below is the record exactly as published.
Broiled Lobster. Take four chicken lob- sters (uncooked and perfectly fresh), separate them in two, lengthwise, put a little melted butter upon 60 FRENCH DISHES. them, salt, pepper, and some bread-crumbs. Broil them on a gentle fire, and, just before serving, sprin- kle over them some chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.