Deviled Lobster

Ingredients

• 2 pounds lobster
• ½ teaspoon salt
• 1 cup white sauce
• 1 teaspoon mustard
• 1 tablespoon lemon juice
• Dash of cayenne

Method

1. 1

   Make white sauce with butter, flour, and milk.

2. 2

   Remove from fire and mix in mustard, salt, cayenne, and lemon juice with the lobster meat cut into cubes.

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 37. The excerpt below is the record exactly as published.

1 teaspoon mustard. 1 teaspoon salt. 2 tablespoons sugar. Vs teaspoon white pepper. 2 tablespoons butter. Cup whipped cream. Yolks 4 eggs. Select a large, flat, well-shaped head of cabbage; scoop out the center to form a cup. Shred enough OYSTERS AND SHELL-FISII. 81 of the cabbage that has been removed tO' fill the cup, and dress it with above dressing. The Dressing. Heat the vinegar to the scald. Mix the flour, sugar, yolks of four eggs, mustard, salt and pepper together; pour the hot vinegar over it, and return to the saucepan and cook for three or four minutes. Cool and add the whipped cream just as you go to serve. Fill the cabbage cup (or shell) ; place it in the center of a large platter covered with parsley. Lay the oysters round the cab- bage cup, and serve as a course. Little Neck Clams. Little neck clams are served on the half-shell for the first course at dinner, same as the oyster. Roasted Clams. Roasted clams are served at clam-bakes. Wash them, and place them on stones that have been previ- ously heated for the purpose by burning wood on them. Ashes are removed, and thin layers of seaweed placed on them. Clams are placed on the stones and covered wdth seaweed, and a piece of heavy canvas thrown over them to retain the steam. Steamed Clams. Clams for steaming are always bought alive and in the shells. Scrub them thoroughly with a brush, chang- ing the water several times. They are then placed in a large kettle and one-half cup water for four quarts of clams. Cover closely and steam until the shells be- gin to open, using care that they are not overdone. Serve with individual dishes of melted butter and a quarter of a lemon. 82 SCIENTIFIC COOKING. Fried Clams. Clean, dry and dip in batter, and fry in deep fat, and drain on raanilla paper. Batter. 1 cup flour. X{> teaspoon salt. % cup milk. 1 egg, well beaten, A little cayenne pepper. Fried Scallops. Place one quart of cleaned scallops in saucepan. Cook until they begin to shrivel. Drain, season with salt and pepper, roll in crumbs, dip in egg and again in crumbs, fry in deep fat, drain, and serve hot. They will fry in about one and one-half minutes. Plain Lobster. Remove the meat from the shell. Arrange on k pretty platter, and garnish with small claws. Lobster Cocktail. Remove meat from lobster and cut in pieces, allow- ing about one-half cup to each service. Season each ser- vice with two tablespoons each of tomato catsup and sherry wine, a little lemon juice, three or four drops of tabasco sauce, and salt to taste. Serve in cocktail glasses, after chilling. Deviled Lobster. 2 pounds lobster. % teaspoon salt, 1 cup white sauce. Dash of cayenne. T-/(2 teaspoon mustard, 1 tablespoon lemon juice

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