Deviled Lobster

Ingredients

• Take the meat from boiled lobsters
• add tablespoon butter
• season the lobster meat highly with mustard
• cayenne
• salt
• tablespoon vinegar
• add beaten yolk of an egg
• a little Cream or Bechamel Sauce
• cover with bread-crumbs

Method

1. 1

   Chop lobster meat fine, reserving the coral.

2. 2

   Rub coral smooth with vinegar until thin enough to pour easily.

3. 3

   Season lobster meat with mustard, cayenne, salt, and sharp sauce.

4. 4

   Mix and put in covered saucepan with enough hot water to keep from burning; boil up once and stir in prepared coral, add butter.

5. 5

   Serve hot in a deep dish or put back in shells, cover with bread-crumbs and brown in oven.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 498. The excerpt below is the record exactly as published.

salt, mustard, oil, i cayenne pepper and vinegar, mixed ' with the yolk of an egg, is usually prepared for it. The white of a bard- boiled egg may be minced fine and strewn over it. Boiled Crabs are prepared and served same, pro- curing the hard-sbelled, and being careful to remove eyes, soft tins, BHELL-FI8H. 577 etc., before cooking. The meat is often picked from shell before sent to table and served with salt, pepper, lemon juice or vinegar or any good table sauce, or heat it in White Sauce, or with butter, vinegar and a rather high (ieasoning. Broiled Loh»ler. — Cut tail part of lobster in two, rub a little Bweet oil Dverthe meat and broil. When done brusli a little butter over it with juice jf half a lemon and a very little cayenne. Put meat back in ehell and send to table with di.-^h of broiled touiatoes and fresh baked potatoes. Or cut t^ilin equare pieces, cut a few thin Blices bacon into squares a little larger than the lobster ; place on a skewer alternately and broil ; baate as above and send to table on bed of water-cresses. Deviled Lolivter. — Take the meat from boiled lobsters as direct- ed in Lobster Salad and chop fine, or cut into fine dice, reserving the coral. Rub the coral smooth, moistening with vinegar until thin enough to pour easily. Season the lobster meat highly with mustard, cayenne, salt, and sharp sauce. Toss up with a fork until mixedand put in covered saucepan with only enough hot water to keep from burning ; boil up once and stir in prepared coral, add tablespoon butter and when it reaches boiling point take from fire- Do not cook to much or meat will be tough. Maybe served hot in deep dish or put back in shells, or in baking dish covered with bread-crumbs and bits of butter and browned in oven. If to be served in shells, be careful in opening not to break the body or tail of shells, which must be washed and dried, rubbed in oil, and if two lobsters are used may be put together in form of a boat. Some chop a little parsley and shallot with the meat, add a few drops essence of anchovies, tablespoon vinegar, cayenne pepper and salt, and ft little Crfeam or Bechamel Sauce; boil all well together, add beaten yolk of an egg, put in the shells, cover with bread-crumbs

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