Creamed Lobster

Ingredients

• about five pounds of cold lobster
• a quart of cream
• whole onion
• a tablespoon of butter
• salt to taste
• pepper to taste
• one heaping tablespoon of flour
• one half cup of milk

Method

1. 1

   Put cream on stove with onion.

2. 2

   Boil and remove onion.

3. 3

   Season with butter, salt, and pepper.

4. 4

   Mix flour and milk, stir into hot cream until rich and creamy.

5. 5

   Add lobster, place in bakers with breadcrumbs on top, and cook in oven until browned.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 40. The excerpt below is the record exactly as published.

CREAMED LOBSTER. Mrs. Oeo. Wilkinson. Take about five pounds of cold lobster and cut into small pieces. Put a quart of cream on stove with whole onion in. Let come to a boil and take out onion. Season with a tablespoon of butter and salt and pepper to taste, mix one heaping tablespoon of flour and one scant teaspoonful of mustard, together with one half cup of milk and stir into hot cream. Stir well until rich and creamy. Take off stove and put in lobster. Fix in small ba- kers, with bread crumbs on top, and cook in oven few minutes until browned. DEVILLED LOBSTER Mrs. W. V. Tojfey. Two lobsters, each weighing two and a half pounds. One pint cream or good milk, two tablespoonfuls of but- ter, two tablespoonfuls of flour, one tablespoonful of mustard. A speck of cayenne salt and pepper, one pint bread crumbs. After opening lobsters, cut the meat in small pieces. Boil cream, mix butter, flour, mustard and pepper. Add three spoonfuls of boiling cream. Stir all into the remaining cream. Cook two minutes. Add lobster, salt and pepper. Boil one minute. Fill ramakins, or the unbroken lobster shells. Sprinkle 102 KIRMESS CCX)K BOOK. bread crumbs on top and brown about ten minutes in hot oven. Garnish with watercress. LOBbTER OUTLSTS. Mrs. T. K. Egbert, New York. Take the meat from a large lobster or two small' ones^ place it in a mortar with some of its coral and pound, mixing with it a little powdered mace, salt and pepper and cayenne. Beat yolks of two eggs and the white of one together with a teaspoonful of anchovy sauce, then mix with above ingredients, roll out, sprin- kle a little flour over, and form into cutlets, brush in beaten egg (a paste brush is very satisfactory in putting egg on cutlets, etc.), then roll in cracker or bread crumbs and fry in boiling butter and lay on brown paper to drain. SAUOB FOR OUTLETS. Mrs. T. K. Egbert, New York. One-half pound of butter, melted in a sauce pan with the coral of lobster. One teaspoonful of anchovy sauce and make it hot. When cutlets are browned, arrange them in circle on hot dish; pour sauce in center and serve. . LOBSTER CHOPS. Miss Emma Lockwood. One-half pound of fresh boiled lobster cut into dice. Put two ounces of butter into stewpan and when it bub- bles sprinkle in two ounces of flour. Cook it and then pour in a cupful of boiling cream and the lobster dice. Stir until scalding hot. Take from fire and when slight- FISH, OYSTERS, LOBSTERS, ETC. 103 ly cooled stir in beaten yolks of three eggs, and a grating of nutmeg, red pepper and salt to taste

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