Creamed Lobster

Ingredients

• 2 cups of boiled lobster meat cut into dice
• Heat a tablespoon of butter
• add 1/2 cup of cream
• the whipped yolks of 3 eggs
• Season with paprika
• Season with salt
• Season with lemon juice

Method

1. 1

   Heat butter in a saucepan, add lobster dice and toss until hot.

2. 2

   Add heated cream with a bit of soda, then beat in the whipped yolks of eggs.

3. 3

   Stir for 1 minute and serve with hot buttered crackers.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 160. The excerpt below is the record exactly as published.

CREAMED LOBSTER.— 2 cups of boiled lobster meat cut into dice. Season with paprika, salt, and lemon juice. Heat a tablespoon of butter in a saucepan, and turn in the lobster dice. Toss until smoking hot, add J^ a cup of cream, heated, with a bit of soda, then beat into it the whipped yolks of 3 eggs. Stir for 1 minute, and dish. Serve hot buttered crackers around it. — Mrs. D. H. Smedley, 629 Wells St., Chicago, 111. CREAMED LOBSTER A LA NEW YORK.— Mix y, cup of butter, the yolks of 3 hard-boiled eggs and a dash of dry mustard to a smooth paste. Heat the chafing-dish and add gradually 1 cup of rich milk and the beaten yolk of a raw tzZy then 4 tablespoons of cracker crumbs, rolled fine, and 1 lobster, picked into pieces, mixed with salt and pepper. Toss the mixture about with a fork and spoon until thoroughly heated. Serve on toast. — Mrs. C. J. Jeffries Winnetka, 111. LOBSTER CROQUETTES.— Mix with 1 cup cream sauce, 2 cups of finely chopped lobster, 1 saltspoon salt, 1 of mustard, a 238 FISH trifle of cayenne. Make into croquettes, roll in beaten egg and bread crumbs and fry in hot lard. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. LOBSTER CURRIED.— Heat a tablespoon of butter m a frying-pan, and cook in it a tablespoon of sliced onion. Strain out the onion, return the 'butter to the pan, and stir smooth with a level tablespoon of flour, and a teaspoon of curry powder. Add 4 tablespoons of cream, heated, with a pinch of soda; lastly, 2 cups of Jobster meat, cut into dice. Stir steadily until very hot. Serve. — Mrs. J. H. Salmann, 2638 Cottage Grove Ave,, Chicago, 111. LOBSTER CUTLETS.— 2 cups of minced lobster, seasoned with a % teaspoon of salt, a dash of paprika, and 1 teaspoon each of lemon juice and minced parsley. Moisten with 1 cup of thick drawn butter, and the beaten yolk of 1 egg. When cool, shape into cutlets; egg and crumb them, let them stand for 1 hr. on ice, then fry in deep hot butter. — Mrs. Frank Rogers, 67 E. 36th St., Chi- cago, 111. DEVILED LOBSTER.— 2 cups of lobster meat, cut into dice. Reserve the coral, rubbing it to a paste with butter and lemon juice. Heat 2 tablespoons of butter in a saucepan, add the lobster meat, highly seasoned with paprika, French mustard, 10 drops of taibasco, or double the quantity of Worcestershire sauce and salt. As soon as it bubbles, turn in the coral paste, and let it just come to a boil before serving. — 'Mrs. Victor Raymond, 63 E. 21st St., Chicago, 111. LOBSTER FARCIE.— Remove the lobster from the shell, and cut the fish into small pieces. Stir in the meat a thick cream sauce. Season with salt

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