Devilled Lobster

Name: Devilled Lobster
Ingredients: one and one-half cups lobster meat; two tablespoons olive oil; one tablespoon vinegar; three tablespoons butter; four tablespoons tomato catsup; one-half teaspoon mustard; one and one-half teaspoons lemon juice; salt; cayenne

From Chafing dish possibilities, 1898

Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 9. The excerpt below is the record exactly as published.

Devilled Lobster Mix one and one-half cups lobster meat, cut in dice, with two tablespoons olive oil and one tablespoon vinegar. Melt three tablespoons butter, add four tablespoons tomato catsup and the lobster dice. Season with one-half teaspoon mustard, one and one-half teaspoons lemon juice, salt, and cayenne

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