pescatariangluten-freenut-freeegg-freesoy-free
Devilled Lobster
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 118. The excerpt below is the record exactly as published.
Devilled Lobster Take the meat from a boiled lobster, chopped fine, season with ground mustard, salt and pepper, stir well until mixed. Put it into a porcelain saucepan, cover with just enough water to keep it from burning, let it boil up once, then stir in two tablespoons of vinegar and a tablespoon of butter. Let it boil up again and serve. Lobster a la Newburg Cook six lobsters each weighing about two pounds, in boiling water for twenty-five minutes; when cold detach the bodies from the tails and cut the latter into slices, put them into a sautoir, each piece lying flat, and add hot clarified butter; season with salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.