Creamed Lobster

Ingredients

• a medium-sized boiled lobster
• one ounce of butter
• one tablespoonful of flour
• half a pint of milk
• season with salt
• season with pepper
• season with nutmeg
• one teaspoonful of lemon juice
• two tablespoonfuls of cream

Method

1. 1

   Pick the meat from the lobster and chop it.

2. 2

   Melt butter, stir in flour, moisten with milk, and boil while stirring.

3. 3

   Season, add lobster, and simmer for ten minutes.

4. 4

   Add lemon juice and cream, reheat without boiling, and serve with buttered brown bread.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 7. The excerpt below is the record exactly as published.

Creamed Xobster* {Homard a la Crime.) Pick the meat from the claws and body of a medium-sized boiled lobster, and chop it rather small. Melt one ounce of butter in the chafing dish, stir in one tablespoonful of flour, cook a little without browning, then moisten with half a pint of milk, and boil up whilst stirring ; season with salt, pepper, and nutmeg ; put in the lobster mince, and let simmer whilst stirring for about ten minutes ; now add one teaspoonful of lemon juice and two tablespoonfuls of cream, re-heat, but do not let it boil again ; the dish is then ready, and should be served with thinly cut buttered brown bread. Hmencan Creamcfc lobster. (. Homard & la Newburg.) Remove the meat from a medium-sized lobster, and chop it finely. Beat up the yolks of two 20 Chafing Dish Cookery eggs, and mix with half a gill of double cream, a few drops of onion juice, half a teaspoonful of salt, a salt-spoonful of Krona pepper, and a grate of nutmeg. Melt an ounce of butter in the chafing dish ; when hot, put in the minced lobster, cook whilst stirring for a few minutes, then add the cream, etc. ; stir continuously till it thickens, and serve out on small rounds of toasted and buttered or fried bread ; garnish with sprigs of crisp parsley. lobster patties. (Bouchtes de Homjxvd.) Crack a fair-sized lobster, and remove all the meat, cut it into small dice-shaped pieces, season with salt, pepper, and a pinch of Krona or pap- rika. Melt half an ounce of butter in the chafing dish, put in one level table-spoonful of flour, blend these well, then moisten with half a gill of hot milk and one table-spoonful of cream ; boil up, and add the lobster, cook gently for ten min- utes, then add a little grated nutmeg, a teaspoon- ful of lemon juice, and a teaspoonful of anchovy essence ; stir well, and fill up some previously heated patty cases made of puff paste or rough puff (bouchee cases). Dish up, and garnish with parsley. IDevtlleb “lobster. ( Homard a la Diable.) Remove the meat from a medium-sized lobster and chop it finely ; put it in a chafing dish with enough bdchamel or other white sauce to moisten, season with pepper

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