Curried Lobster, II

Ingredients

• a two-pound lobster
• three tablespoons butter
• one-half tablespoon finely chopped onion
• three tablespoons flour
• one-half tablespoon curry powder
• one-half teaspoon salt
• one-eighth teaspoon paprika
• two cups milk
• yolks of three hard-boiled eggs

Method

1. 1

   Remove lobster meat and cut into cubes.

2. 2

   Cook butter with onion until yellow.

3. 3

   Add flour mixed with curry powder, salt, and paprika.

4. 4

   Gradually pour in milk.

5. 5

   Mash yolks and mix with lobster liver.

6. 6

   Add lobster to sauce and egg mixture.

7. 7

   Serve with rice.

Nutrition per serving

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 10. The excerpt below is the record exactly as published.

Curried Lobster, II Remove the meat from a two-pound lobster and cut in cubes. Cook three tablespoons butter with one-half tablespoon finely chopped onion until yellow. Add three tablespoons flour mixed with one-half tablespoon curry powder, one-half teaspoon salt, and one-eighth teaspoon paprika. Pour on gradually two cups milk. Mash the yolks of three hard-boiled 56 Lobsters eggs, and mix with the liver of the lobster. Add lobster cubes to sauce, and, as soon as heated, the egg mixture. Serve with boiled rice. Fricassee of Lobster Remove the meat from a two-pound lobster, and chop. Add the yolks of three hard-boiled eggs

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