Creamed Lobster

Ingredients

• Put on a pint of milk to heat
• a pound of canned lobster
• one tablespoonful of butter
• two tablespoonfuls of flour
• half a teaspoonful of salt
• a saltspoonful of pepper
• the juice of half a lemon
• a level tablespoonful of curry powder

Method

1. 1

   Heat the milk.

2. 2

   Melt butter and stir in flour, salt, pepper, and lemon juice.

3. 3

   Gradually add boiling milk to thin the mixture, then combine with the rest of the milk and cook slowly for five minutes, stirring constantly.

4. 4

   Add lobster and cook for five minutes longer.

5. 5

   Optionally, place in scallop shells, sprinkle with crumbs, and brown in the oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 69. The excerpt below is the record exactly as published.

Creamed Lobster Put on a pint of milk to heat, and cut into small pieces a pound of canned lobster. Gradually melt one tablespoonful of butter, and stir into it, when perfectly soft, two tablespoonfuls of flour, half a teaspoonful of salt, a saltspoonful of pepper and the juice of half a lemon. As soon as the mixture is thoroughly blended, add a little of the boiling milk to thin it; stir thor- oughly, pour the mixture into the balance of the boil- ing milk, and let the whole cook slowly for five minutes, stirring constantly. When thick add the lobster, and cook five minutes longer. Some persons prefer a little more salt and pepper in creamed lobster and to others a level tablespoonful of curry powder

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