Curried Lobster

Ingredients

• 2 pounds lobster
• one teaspoonful of curry powder

Method

1. 1

   Prepare the curry same as scalloped lobster, with the addition of one teaspoonful of curry powder mixed well with the flour when you are making the white sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 38. The excerpt below is the record exactly as published.

Curried Lobster. The curry is prepared same as scalloped lobster, with the addition of one teaspoonful of curry powder mixed well with the flour when you are making the white sauce. Lobster Farci. 1 cup lobster meat. V> cup buttered crumbs. Yolks 2 hard-boiled eggs. Salt to taste. 1 cup white sauce. % teaspoon white pepper, 1 tablespoon mmced parsley. Rub yolks of eggs very fine, and add to lobster meat, w^ith the parsley, sauce and seasonings. Mix all thor- oughly. Refill shell, cover with buttered crumbs, and bake until brown. Broiled Live Lobster. Have your lobster dressed for the broiler in the market, and be sure it is alive, and that the intestinal vein is removed and the stomach, and have the claws cracked. Place on a buttered broiler. Broil seven or 84 SCIENTIFIC COOKING. eight minutes on flesh side, turn and broil six minutes on shell side. Serve with melted butter, or, if pre- ferred, a little tomato catsup and Worcestershire, with Graham, rye or brown bread. Baked Live Lobster. Prepare same as for broiled lobster. Cook liver with a little butter, and season with salt, Worcestershire sauce and cayenne, and spread over top of lobster, and bake in hot oven for about eighteen minutes. Serve at once. Lobster New^burg. 2 pounds lobster

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