Broiled Lobster with Liver Mixture
From Foods, their selection and preparation, 1935
Boiled whole lobster may be served hot or cold with lemon butter sauce on the side.
Presented as published in 1935. 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
487Calories
16 gProtein
92 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories487 kcal
Protein16 g
Carbohydrates92 g
Fiber7.4 g
Sugars13 g
Total Fat5.9 g
Saturated Fat1.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium797 mg
Potassium431 mg
Calcium232 mg
Iron5.5 mg
Magnesium61 mg
Phosphorus222 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K7.7 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.3 mg
Folate144 mcg
Choline25 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 228. The excerpt below is the record exactly as published.
the lobster by the back or tail and drop head first into the boiling water. Cover, and count the cooking time after the water returns to boiling. Reduce heat and simmer (just below boiling) the lobster 5 minutes for the first pound and 3 minutes for each additional pound. Lobsters toughen and shrink with overcooking. To remove the meat from the body, lay the lobster on its back. Cut through to the [254] back with a knife, from the head to the tail. With your hands, force the lobster open into two halves. Remove the intestinal vein which runs through the tail meat just under the back. All other parts of the lobster are edible. Small indentations in the body cavity contain meat not to be overlooked. The green lobster liver fills much of the body cavity. It has excellent flavor. Scoop out the liver, mix with buttered bread crumbs, salt and pepper, a bit of grated onion and chopped parsley
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