Broiled Lobster

Ingredients

• a lobster
• season it with butter
• pepper
• salt

Method

1. 1

   Parboil lobster until it turns red, split down the back, remove stomach and intestine.

2. 2

   Broil shell side down for 15-20 minutes, season with butter, pepper, and salt.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 22. The excerpt below is the record exactly as published.

Broiled Lobster Broiled Smelts Broiled Shad Koe Shad Eoe Croquettes Fillets of Fish, Fried KoUed Fillets of Flounder Baked Fillets of Fish with Sauce Fillets of Fish with Mushrooms Creamed Fish Garnished with Po- tatoes Fish a la Japonnaise SAUTtD OYSTERS Put two tablespooufnls of butter into a saute-pan ; when it is hot add as many drained oysters as will make two cup- fuls. Add a little salt and pepper and a tablespoonful of lemon juice. Shake them in the pan until the gills are curled, then add a tablespoonful of parsley chopped very fine. Turn them upon slices of toasted bread on a hot platter. FRIED OYSTERS WITH COLD SLAW Use box oysters. These are large in size and cost two cents each. Lay the oysters on a cloth to dry them. EoU them in cracker dust, then in egg diluted with a little milk and seasoned with pepper and salt, then again cover them with cracker dust. Lay them in a frying-basket and fry them in smoking-hot fat just long enough to give them a light- brown color. Oysters toughen if cooked too long. Prepare only four at a time, as more lower the temperature of the fat too much, and if they are rolled before the moment of frying they moisten the cracker dust. Place them on a paper on the hot shelf until all are done. Fold a small napkin and place it in the center of a cold platter. Pile the oysters on the napkin and make a wreath around them of cold ,slaw. COLD SLAW Cut cabbage into fine shreds. Put in a saucepan a half cupful of weak vinegar, the yolks of three eggs, a half tea- 61 62 LUNCHEONS spoonful of English mustard, a dash of pepper, a teaspoon- ful of salt and of sugar. Beat them together, then place them on the fire and stir until the mixture is thickened. Pour it, while hot, over the cabbage and set it away to cool. OYSTERS A LA NEWBURG Phice twenty-five large oysters in a saucepan with one and one half tablespoonfuls of butter, half a cupful of white wine or a tablespoonful of lemon juice, and a little pepper and salt. Cook until the oysters are plump, then add half a cupful of mushrooms cut into quarters, and a chopped truffle, if convenient. Beat the yolks of four eggs into a cupful of cream, turn it into the oyster mixture, and let it get hot and a little thickened, without boiling. Turn it into a hot dish and garnish with croutons. Oysters toughen if cooked too long, and cream curdles easily when added to a mixture which has acid in it, so it is necessary to prepare this dish quickly and to serve it at once. SCALLOPS Scallops are the adductor muscle of a large pecten, a mol- lusk commonly known as scallop. TRIED SCALLOPS Marinate the scallops in a mixture of oil, lemon juice, salt, and pepper. Koll them in cracker dust, then in egg, and again in cracker dust or white bread crumbs. Pry them in smok- ing-hot fat to a golden color. Prepare but a few at a time so the covering will not be dampened, serve on a napkin with quarters of lemon, and sprinkle over them parsley chopped very fine. * \': XO. gS. I RIKD IIVSTEKS AVITH I OLli SLAW, NO 39. CUEA.AIED LIlBSTEii. SHELL-FISH — LOBSTERS — FISH 63 SCALLOPS ON THE SHELL Discard the black ring. Cut the scallops into quarters. Place them in the scallop shells. Dredge them with salt, pepper, and chopped parsley, then cover them with a layer of chopped fresh, or canned, mushrooms, some bits of but- ter, a teaspoonful of white wine or of lemon juice, for each shell, and lastly with bread crumbs moistened with butter. Place them in a hot oven for ten or fifteen minutes. CREAMED LOBSTER Cut the meat of boiled lobster into inch dice. Put a table- spoonful of butter in a saucepan with a teaspoonful of grated onion, let them cook a minute, then add a tablespoonful of flour. Stir for a few minutes to cook the flour, and then add slowly a cupful of stock and a tablespoonful of lemon juice, or a quarter of a cupful of white wine. When all this thickens add the lobster meat, turning it carefully so as not to break it. AVhen the meat is heated remove it from the fire and mix in a quarter of a cupful of cream which has the yolk of an egg beaten in it. Replace it on the fire for just a minute. Serve in fontage cups or as in illustration No. 39. For Lobster Newburg and other lobster dishes, see ' ' Cen- tury Cook Book," page 136. BROILED LOBSTER Parboil a lobster. As soon as it begins to turn red take it out. Split it in two down the back. Remove and discard the stomach and intestine. Remove the green and the coral. Broil it fifteen to twenty minutes with the shell side to the fire, but turn the flesh side to the coals for a minute befor(^ removing it, then at once season it with butter

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