Broiled Lobster

Ingredients

• 1 medium-sized lobster
• 1 oz. butter
• 1 gill water or fish stock
• A squeeze of lemon juice
• 1 table-sp. cream

Method

1. 1

   Kill the lobster and cut it in halves lengthwise.

2. 2

   Remove the intestines and place on a greased broiler with the cut side up.

3. 3

   Cook over a clear fire for about 10 minutes, baste with melted butter, turn over, and cook for another 10 minutes.

4. 4

   Season with pepper and salt, crack the claws, and serve with melted butter.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 173. The excerpt below is the record exactly as published.

Broiled Lobster Kill the lobster (see p. 107) and cut it in halves lengthwise. Remove the intestines and place the pieces on a well-greased broiler, with the cut side uppermost. Cook over a clear fire about 10 minutes, then baste the flesh with a little melted butter, and turn the pieces over. Cook again about 10 minutes, when the lobster should be sufficiently cooked. Season with pepper and salt, crack the claws and arrange the pieces neatly on a very hot dish. Serve melted butter (Recipe 691) separately. Note.— Small or medium-sized lobsters are best for broiling. 307. Roast Lobster Prepare the lobster in the same way as for broiling, and place it on a roasting tin with tho flesh side uppermost. Cook it in a good oven from 20 to 30 minutes according to size, and baste it frequently with oil or melted butter. Season it with pepper and salt, crack the big claws before serving, and garnish with parsley and cut lemon. 308. Lobster Cream, Hot (Creme de Homard) 1 small lobster. 2 oz. bread-crumbs. 1 oz. butter. 1 gill milk or fish stock. 1 gill double cream. Pepper, salt. A squeeze of lemon juice. 1 white of egg. Cardinal sauce. Pick all the meat from a boiled lobster (see above), and reserve the coral for the sauce. Chop the meat finely, being careful to remove any pieces of shell, and put it into a basin with the bread-crumbs and the butter. Heat the milk and pour it over the ingredients in the basin, cover with a plate, and soak for 10 minutes. Put the cream into another basin, and whip it with a wire whisk until stiff; and beat up the white of egg on a plate with a knife. Stir these two lightly into the other in- gredients, and season to taste with pepper, salt, and a squeeze of lemon juice. Pour the mixture into a well-greased souffle mould, cover with greased paper, and steam very gently until firm to the touch. Turn out carefully on to a hot dish, and pour cardinal sauce (Recipe 712) round the base. Time to steam, about § hour. Sufficient for 4 or 5 persons. FISH 109 309. Lobster Cutlets (Cotelettes de Homard) 1 medium-sized lobster. 1 oz. butter, oz. flour. 1 gill water or fish stock. Cayenne and salt. 1 table-sp. cream

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