Fricassee of Lobster

Ingredients

• a lobster weighing two and a half or three pounds
• a pint of white stock or water
• two tablespoonfuls of butter
• two of flour
• one of lemon juice
• a teaspoonful of chopped onion
• a tiny bit of mace
• a sprig of parsley
• salt to suit the taste
• pepper to suit the taste

Method

1. 1

   Remove the meat from the shell of the lobster, and cut it into small cubes.

2. 2

   Put the torn-alley, or green liver, with it; and after seasoning with salt and pepper, put all into a deep saucepan, and set aside.

3. 3

   Put the onion, mace, parsley, and butter into a frying-pan, and cook slowly for five minutes; then add the flour, and stir constantly until smooth and frothy.

4. 4

   Draw the pan back, and gradually add the stock.

5. 5

   Boil gently for three minutes; and after adding the lemon juice and some salt and pepper, strain the liquid upon the lobster.

6. 6

   Cook the dish for eight minutes, and serve with boiled rice or dry toast.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 116. The excerpt below is the record exactly as published.

Fricassee of Lobster. Here is a good mode of preparing a lobster weighing two and a half or three pounds. Besides the fish there will be needed a pint of white stock or water, two table- spoonfuls of butter, two of flour, one of lemon juice, a teaspoonful of chopped onion, a tiny bit of mace, a sprig of parsley, and salt and pepper to suit the taste

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