Curried Lobster

Ingredients

• One pint lobster
• One pint weak soup stock
• One teaspoonful onion, minced fine
• Two teaspoonfuls curry powder
• Scant teaspoonful salt

Method

1. 1

   Brown the onion in the butter, add the salt, the curry powder, and the stock, and let them boil together for five minutes.

2. 2

   Put in the lobster then, and serve as soon as it is heated through.

Nutrition per serving

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 11. The excerpt below is the record exactly as published.

CURRIED LOBSTER. One pint lobster. One pint weak soup stock. One teaspoonful onion, minced fine. Two teaspoonf uls curry powder. Scant teaspoonful salt. Brown the onion in the butter, add the salt, the curry powder, and the stock, and let them boil together for five minutes. Put in the lobster then, and serve as soon as it is heated through. If possible, boiled rice should be served with this. TTtffJ ffle Ctmtaccants 53 CREAMED LOBSTER. One pint lobster. Half pint milk. Half pint cream. One tablespoonful butter. One heaping tablespoonful flour. Juice of half a lemon. Even teaspoonful salt. Pinch of cayenne. Make a sauce by cooking together over boiling water the butter and the flour, and adding to it the milk and half the cream. Put the lobster into this sauce, add pepper and salt, and stir until it is smoking hot. Put in then the rest of the cream, cook just long enough to heat this, squeeze in the lemon-juice, and serve. This is a delicious preparation of lob- ster. 54 Zfy Cfyafiw^iBfy JJupper DEVILLED LOBSTER. For this the lobster meat must be pro- cured in as large pieces as possible. Small fragments will not answer the purpose. Coat each piece with a paste made by working into a tablespoonful of butter a teaspoonf ul of curry powder, the same of made mustard, half a teaspoonful of Worcestershire sauce, and a saltspoon- ful of salt. Melt three tablespoonfuls of butter in the blazer, and saute the lobster in this. LOBSTER A LA NEWBURQ. One pint lobster. Half pint cream. Yolks of three eggs. One gill sherry. Half teaspoonful salt. Pinch of red pepper. Witty flje CtmtactanB 55 Put the cream, wine, and beaten yolks together in the chafing-dish, over boiling water, and cook, stirring steadily, until the sauce thickens. Put in the lobster, let it become heated through, season, and serve. A larger proportion of sherry may be used, if desired. Or, the sherry may be passed with the lobster after it is served, that each may add it to suit him- self. LOBSTER SAUTE. Melt a tablespoonful of butter in the blazer. As soon as it is bubbling hot, put in a pint of the meat of fresh lobster, or the contents of a can of lobster. If the latter is used, it should have been turned out a couple of hours before it is needed, and in either case the meat should be cut — not chopped — into small pieces. Stir the lobster briskly, salt to taste, add a dash of cayenne and the juice of half a 56 Z$t Cfjaftn^©^ ^upptv lemon. As soon as the lobster is very hot, it is done. SAVOKY LOBSTER. Put into the chafing-dish a heaping tablespoonful of butter, a saltspoonful of dry mustard, as much salt, and a couple of dashes of cayenne pepper. Stir in the lobster next. The meat of one large or two small ones may be used, or the con- tents of a can. When it is smoking hot, put in a wineglassful of sherry and the juice of half a lemon, cook a minute longer, and serve. The wine may be omitted if desired, but its use adds much to the flavor of the dish. SOFT-SHELL CEABS, SAUTE. Remove the " apron," or loose shell, and the spongy substance on both sides of the upper shell. Sprinkle the crabs with TEtff} f0e Crustaceans 57 salt and pepper, and dip them in flour. Have boiling hot in the blazer three or four tablespoonfuls of melted butter, and fry the crabs in this. Small ones are the best for this purpose. They will require eight to ten minutes cooking, and should be browned on both sides. DEVILLED SOFT-SHELL CRABS. Spread on the crabs the paste described in the recipe for devilled lobster and saute in butter. HARD-SHELL CRABS may be cooked by recipes for curried and savory lobster, and lobster saute. STEWED SHRIMPS. Shrimps are among the few canned arti- cles of food that are nearly as good thus prepared as when fresh from the market. 5# &0e CfyafimtfaizV puppet For stewed shrimps heat in the blazer two tablespoonfuls of butter, and when it boils, put in the shrimps. (If canned, it is well to rinse them in cold water before cooking them.) When they are heated through, pour in a gill of boiling water, cook one minute longer, add the juice of half a lemon, a little salt and cayenne. CREAMED SHRIMPS. One can shrimps. Two tablespoonfuls butter. One tablespoonful flour. One pint milk. Scant teaspoonful salt. A little cayenne. Cook together the butter and flour, add the milk, and cook until the sauce is smooth, put in the shrimps, and simmer until they are heated through. Season and serve. <Wit$ tfyt Crustaceans 59 CURRIED SHRIMPS. One can shrimps. One tablespoonf ul butter. One tablespoonful flour. Two teaspoonf uls curry powde

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