Buttered Lobster
From Chafing dish possibilities, 1898
Presented as published in 1898. 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
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 9. The excerpt below is the record exactly as published.
Buttered Lobster Remove the meat from a two-pound lobster, and chop slightly. Melt three tablespoons butter, add lobster, and cook until thoroughly- heated. Season with salt, paprika, and lemon juice
Cook this with the app: pantry check, scaling, and the assistant.