Devilled Lobster

Ingredients

• two Lobsters each weighing about 24lb.
• 1 pint of cream
• 2 table-spoonfuls of butter
• 2 table-spoonfuls of flour
• 1 table-spoonful of mustard
• a little pepper
• 1 pint of breadcrumbs
• a little salt

Method

1. 1

   Open the Lobsters, pick out the meat, and prepare the shells.

2. 2

   Boil cream, mix butter, flour, mustard, and pepper, then add to the cream and cook for two minutes.

3. 3

   Add Lobster, salt, and pepper, boil for one minute.

4. 4

   Fill shells with the mixture, cover with breadcrumbs, and brown in a hot oven for twenty minutes.

5. 5

   Serve garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 360. The excerpt below is the record exactly as published.

Devilled Lobster. — (1) Open two Lobsters each weighing about 24lb., pick out the meat and cut it up rather fine. In opening be careful not to break the body or tail shells ; wash these shells, wipe diy, and place them in the form of a boat so that they may hold the prepared meat. Put 1 pint of cream on to boil. Mix 2 table-spoonfuls each of butter and flour, 1 table-spoonful of mustard, and a little pepper all together, and add 3 table-spoonfuls of the boiling cream. Stir all into the remaining cream, and cook for two minutes. Add the Lobster, a little salt and pepper, and boil for one minute. Fill the shells with the mixture, and place the in on a baking-sheet with ashes to keep them in position. Cover with 1 pint of breadcrumbs, and brown in a hot oven for twenty minutes. Serve on a long narrow dish, the body in the centre, the tails at either end. Garnish with parsley. (2) Take all the meat from a large Lobster, breaking the shell as small as possible. Pound the coral in a mortar, together with the yolks of two hard-boiled eggs, or mb to a smooth paste with the back of a wooden spoon. Mince the meat fine, stir into it nearly |lb. of butter well softened in front of the fire, a seasoning of cayenne pepper and salt, 1 teaspoonful of made mustard and the paste of coral-and-eggs. Put the mixture into a saucepan over the fire, and stir till smoking hot. Have the shell ready washed in hot water, dried and warmed, and serve the devilled Lobster in it as hot as possible. (3) Cut into dice 2 breakfast-cupfuls of Lobster, season with a little salt, pepper, cayenne, chopped parsley, onion- juice, mustard, and Worcestershire sauce, and mix in 1 tea- cupful of cream sauce. Fill the body-shells of two Lobsters with this mixture, put the two shells together on a dish with the tail ends out, to look like a canoe. Cover the meat with cracker crumbs moistened with melted butter, For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 869 Lobster — continued. and bake till the crumbs are brown. Before serving lay the small claws over the sides to represent oars. Garnisli Fig. 1084. Devilled Lobster. both ends of the canoe with sprays of parsley (see Fig. 1084). Fried Lobster. — (1) Pick the meat carefully out of the tail and claws of a Lobster, and sprinkle with pepper and salt. Dip a paste-brush in beaten egg, and brush the meat with it, roll it in breadcrumbs, let them dry on, then repeat the operation. Put it in a frying-basket, plunge it in boiling fat, and fry till brown. Drain and put the Lobster- meat on a hot dish, and serve with a sauceboatful of Tartar sauce. (2) Split the meat of the tail and claws, season well with salt and pepper, dip in beaten egg and then in breadcrumbs, put them in a frying-basket, and fry in boil- ing fat till of a golden brown. Serve with Tartar sauce. (3) Put a large carrot and onion, chopped, in a stewpan with a piece of butter, fry till lightly browned, then pour in 1 pint of Madeira and a little broth, and add a bunch of sweet herbs and parsley. When boiling, plunge two live Lobsters into it, and continue boiling for twelve minutes. Leave the Lobsters to cool in the liquor, then drain, pick the meat from the tails and claws, cut it in slices, put it in a thickly-buttered frying-pan, and keep it warm near the fire. Strain the liquor in which the Lobsters were cooked, boil till reduced, adding a few table-spoonfuls of Madeira, finish with 2 table-spoonfuls of tomat

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