Creamed Lobster (Alternate)

Ingredients

• Four lobsters boiled and cut in half
• One-quarter onion grated
• three eggs
• two tablespoonfuls of flour
• one and one-half cups of boiling water
• one tablespoonful of butter

Method

1. 1

   Put the butter on the stove in a saucepan, add the onion, then flour, stir well, then add boiling water, cook five minutes.

2. 2

   Take off the stove and add the well beaten eggs, mix well into this the lobster and season.

3. 3

   Wash the shells, fill with the preparation, add little lumps of butter on top of each and sprinkle with bread or cracker crumbs and bake until brown.

Nutrition per serving

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 23. The excerpt below is the record exactly as published.

three eggs, a grating of nutmeg, little cayenne and salt to taste. Return the mixture to the fire, stir long enough to well set the egg. Butter a platter on which put the lobster about half an inch thick ; place on ice for two or three hours, then form it into chops, pointed at one end, turn in bread crumbs, egg and crumbs again, fry in boiling lard ; stick a claw in each one. Mrs. E. Woltkrs. CREAMED LOBSTER. One cupful lobster meat cut in dice, one tablespoon ful butter, one tablespoonful flour, one cupful milk or cream, one tea- spoonful salt, dash cayenne pepper, yolks two eggs. Put the butter in a saucepan, when melted add flour. Cook a few min- utes, but not brown ; add the milk or cream and stir until per- fectly smooth. To this add two yolks beaten and stir, then add the meat. Season. Mix carefully with a wooden spoon so as not to break the meat. The filling should be very creamy. Mrs. L. W. Blinn. lobster WITH CURRY. Pick out all the meat from two good sized, fine freshly boiled and split lobsters. Cut the meat up in one-inch length equal pieces. Have a saucepan on the hot range with an ounce of very good butter; add the lobster to it and let cook for five minutes. Season with one pinch of salt and a half pinch of pepper. Place in a bowl one tablespoonful of Indian curry, with half a wine glassful of good white wine, mix well to- gether, then pour it into the lobster. Cook for two minutes. Add two gills of hot Allemande sauce ; shuffle briskly one min- FISH. 33 ute longer. Make a border of fresh boiled rice all around the hot dish ; dress the lobster right in the center and serve hot. Mrs. L. A. Grant. CREAMED LOBSTER. Four lobsters boiled and cut in half, being careful not to split the shell. Remove the meat, clean thoroughly and stew. One-quarter onion grated, three eggs, two tablespoonfuls of flour, one tablespoonful of butter, one and one-half cups of boiling water

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