Deviled Lobster

Ingredients

• two boiled lobsters
• a teaspoonful of mustard
• a very little melted butter
• some bread-crumbs

Method

1. 1

   Prepare lobster mixture as for croquettes, adding mustard.

2. 2

   Fill cleaned lobster shells with the mixture, cover lightly with mustard, sprinkle with breadcrumbs, and drizzle with melted butter.

3. 3

   Bake until light brown and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 25. The excerpt below is the record exactly as published.

two boiled lobsters and add half a pint of bechamel sauce (Art. 83), to which you have added the yolks of two eggs well mixed in a little water. Then add two tablespoonfuls of tomato sauce, a little pepper, salt, and a very little nutmeg, and put on the ice until perfectly cold — this is of the utmost importance. When thoroughly cold, form them into croquettes and roll them in bread-crumbs ; beat three eggs (the yolks and whites together), into which dip your croquettes and roll them again in bread-crumbs. Put about two pounds of lard in a frying-pan, and, when very hot, fry your croquettes, which, when a light brown, drain, and serve. 154. Broiled Lobster. Take four chicken lob- sters (uncooked and perfectly fresh), separate them in two, lengthwise, put a little melted butter upon 60 FRENCH DISHES. them, salt, pepper, and some bread-crumbs. Broil them on a gentle fire, and, just before serving, sprin- kle over them some chopped parsley. You may serve with them, if desired, a sauce Tartare (Art. 112) or a sauce remoulade (Art. 109). 155. Deviled Lobster. Prepare the mixture as described in Art. 153 for lobster croquettes, and mix with it a teaspoonful of mustard. Clean the shells of your lobsters, fill them with the above mixt- ure, which cover lightly with mustard, on top of which sprinkle some bread-crumbs and a very little melted butter

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