Cold Lobster

Ingredients

• 3 lobsters
• a cupful of cold water

Method

1. 1

   Prepare as in Boiled Lobster.

2. 2

   After cooking, cool in cold water, dry, and press under a heavy board for one hour.

3. 3

   Brush with oil before serving.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 70. The excerpt below is the record exactly as published.

3 lobsters, 2% lbs. Salt Boiling water 12 pepper-corns Preparation: The lobster is cleaned in water with a brush, by taking hold of its back with the left hand and using the brush with the right. In this way it is harmless. The water is brought to boil in the meantime with salt and the 13 pep- per-corns, then the lobsters are put in head first, which kills them instantly. Boil 5 minutes, then set aside to simmer 45 minutes. After this time take out the lobsters, dry them and put them on a board, break off the claws and tail and split the body into halves from head to tail. Arrange these halves up- right on a platter, put a bunch of parsley in the top, place let- tuce leaves around and garnish neatly with the tails, cracked claws and legs. Creamed butter or butter balls are served with it, also a mayonnaise dressing. Remarks: Claws and legs are placed into a cloth and carefully cracked so the meat is not crushed. Large lobsters may boil 1 hour. —148— No. 49— COLD LOBSTER. Quantity for 6 Persons. Preparation and ingredients are the same as in the preced- ing, No. 48. When the lobster is done, pour a cupful of cold water

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