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Broiled Lobster
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
Nutrition per serving
82Calories
7 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories82 kcal
Protein6.7 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat1 g
Saturated Fat4.2 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol32 mg
Sodium9811 mg
Potassium385 mg
Calcium138 mg
Iron2.6 mg
Magnesium53 mg
Phosphorus80 mg
Zinc1.2 mg
Copper0.7 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A7 mcg
Vitamin E0.5 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate6.8 mcg
Choline20 mg
Caffeine0 mg
Water23 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 285. The excerpt below is the record exactly as published.
Broiled lobster Dry toast Roast beef Cocoa Cleo potatoes String bean salad Lemon pie Coffee DINNER Potage Duchesse Fillet of sole, Marguery Roast lamb, mint sauce Succotash Broiled fresh mushrooms on toast Alligator pear salad Peach Tetrazzini Assorted cakes Coffee Petite marmite. Put in a vessel with cold water to cover, five pounds of short ribs of beef and a soup hen. Season with a spoonful of salt, and bring to a boil, and skim carefully so the broth will be clear. Then add two large carrots, three turnips, a piece of cabbage, one stalk of celery and four leeks, all tied in a cheese cloth ; one bouquet garni, and a large marrow bone. When beef and fowl are well done remove, take off the skin and fat and cut the meat in pieces one inch square. Remove the bouquet garni, and cut the cabbage, carrots, turnips, celery and leeks in round pieces one-half inch in diameter. Put the beef, chicken and vegetables in another pot and strain the broth over them. Boil slowly for five minutes. Have your butcher saw some raw marrow bones in wafers as thin as paper, and add them to the soup at the last moment. Serve very hot in soup tureen, with a sprinkle of chopped chervil. Cut some crust of bread or rolls in diamond shape, bake in oven till brown, and serve separate. Special earthern petite marmite pots are carried at the large stores, and are preferable to tureens for serving. Broiled lobster. Cut a live lobster in two lengthwise, season with salt and pepper, sprinkle with olive oil
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