Devilled Lobster

Ingredients

• The Tail of one or more Lobsters
• Seven Croutons of fried Bread
• Two tablespoonfuls of Chutney
• Two chopped pickled Gherkins
• One tablespoonful of Worcester Sauce
• Cayenne
• Salt
• Two ounces of Butter

Method

1. 1

   Cut from the tail of the lobster seven nice slices; these should be as nearly the same size as possible.

2. 2

   Mix the chutney, gherkins, salt, cayenne, and Worcester sauce on a plate, and cover each piece of lobster with the mixture.

3. 3

   Make the butter hot in a frying-pan, put in the pieces of lobster, and warm thoroughly.

4. 4

   Have the croutons hot and crisp, and place one piece of lobster on each.

5. 5

   If any of the chutney mixture remains, put a little on each piece of lobster.

6. 6

   Serve very hot.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 21. The excerpt below is the record exactly as published.

Devilled Lobster. Ingredients, The Tail of one or more Lobsters. Seven Croutons of fried Bread. Two tablespoonfuls of Chutney. Two chopped pickled Gherkins. One tablespoonful of Worcester Sauce. Cayenne. Salt. Two ounces of Butter

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