Broiled Lobster

Ingredients

• a boiled lobster
• two or three small pieces of butter
• dust over with pepper

Method

1. 1

   After boiling, split the lobster lengthwise, pick out uneatable parts, open it flat, put butter on it, and dust with pepper.

2. 2

   Place on a gridiron and heat slowly over a clear fire.

3. 3

   Serve garnished with fresh parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 356. The excerpt below is the record exactly as published.

Broiled Lobster. — (1) After the Lobster has been boiled, split it lengthwise, and carefully pick out all the uneatable parts ; open it flat, put two or three small pieces of butter on it, and dust over with pepper; place the halves of the Lobster, just as they are in their shells, on a gridiron, and heat slowly over a clear fire. When done, put them with their shells, on a hot dish, garnish with fresh parsley, and serve. (2) Cover the meat of the tail and claws with soft butter, season with pepper and salt, and sprinkle over a little flour. Put it in a broiler and cook until a delicate brown. Turn out on a dish, pour bechamel sauce round, and serve. (3) Select three medium-sized, good, fresh Lobsters, split them into halves, take out the stony pouch and intestines, glaze slightly with sweet-oil, season with small quantities of salt and pepper, and broil for seven minutes on each side. Place them on a dish, moisten with 1 gill of good maitre d’hotel sauce, and serve. (4) Split a boiled Lobster

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