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Broiled Lobster

Name: Broiled Lobster
Yield: 3 servings
Ingredients: Cut three small raw lobsters into two equal parts; one pinch of salt; half a pinch of pepper; rub with a very little oil; some melted butter

From The complete cook book, 1900

Serves 3

Serve with melted butter or maitre d'hotel butter.

Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 17. The excerpt below is the record exactly as published.

BROILED LOBSTER. Cut three small raw lobsters into two equal parts, taking out the gravel from the head ; season with one pinch of salt and half a pinch of pepper, and rub with a very little oil; then broil the pieces for ten minutes. Take them from the fire, and remove the meat from the head of the lobsters and put it in a salad bowl with some melted butter

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