Flattered Lobster

Ingredients

• the meat of a large lobster cut into cubes
• two tablespoons of Worcester sauce
• the same of vinegar
• a wineglass of claret
• a dessertspoon of made mustard
• salt
• Paprika to taste
• a tablespoon of butter
• the like of flour
• a liqueur glass of brandy

Method

1. 1

   Combine lobster with Worcester sauce, vinegar, claret, mustard, salt, and paprika.

2. 2

   Heat gently, then add butter and flour.

3. 3

   After five minutes, add brandy and heat for eight minutes while stirring.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 18. The excerpt below is the record exactly as published.

Flattered Lobster. The last variation on the lobster theme is somewhat elaborate. It is termed Flattered Lobster, the reason being, I opine, because of the many added attractions to the crustacean's native simplicity. It is not quite orthodox perhaps, but extraordinarily nice. Cut up the meat of a large lobster into cubes. Make a mixture of t\i^o tablespoons of Worcester sauce, the same of vinegar, a wineglass of claret, a dessertspoon of made mustard (French for choice), salt and Paprika to taste. Put the lobster in the Chafer and pour the mixture over it, adding a tablespoon of butter and the like of flour. Let it all heat up gently and slowly ; that is, begin with a fuU flame and reduce after five minutes. Then pour in a liqueur glass of brandy

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