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Broiled Lobster with Butter (Homard grille au Beurre)
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a fish dish for luncheon or supper.
Presented as published in 1918. 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
19Calories
4 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein4.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol32 mg
Sodium106 mg
Potassium50 mg
Calcium21 mg
Iron0.1 mg
Magnesium9.5 mg
Phosphorus40 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.5 mcg
Choline18 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 151. The excerpt below is the record exactly as published.
Broiled Lobster with Butter ( Homard grille au Beurre ) Select young lobsters for broiling; wash and split in halves, thus: put on a board; take a sharp knife; press knife right down in the head from the underpart of the lobster; cut it right down to the end of the tail; break lobster in halves. Then crack claws, leaving them in their shape; leave it on a cloth to dry; then put it on a broiler; spread it with little butter and mustard that has been AMERICAN COOK BOOK ored; cook with some sherry
Cook this with the app: pantry check, scaling, and the assistant.