Fried Lobster

Ingredients

• the meat of a Lobster
• beaten egg
• breadcrumbs
• a sauceboatful of Tartar sauce

Method

1. 1

   Pick the meat from the Lobster, season with salt and pepper.

2. 2

   Brush with beaten egg, roll in breadcrumbs, and let dry.

3. 3

   Fry in boiling fat until brown.

4. 4

   Drain and serve with Tartar sauce.

Nutrition per serving

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.

the meat of a Lobster picked from the shell and chopped small, and fiy till evenly browned. Then take out, and fry in the same butter three good-sized onions chopped fine ; when they begin to get tender, pour in 1 pint of good gravy, and either 1 table-spoonful of lemon-juice, or a large sour baking apple, peeled, cored, and sliced. Add also the heart of a small cabbage, and the hearts of two or three lettuces cut in fine shreds, a couple of tomatoes with all the seeds picked out, and three or four small pickled gherkins. Stew all these to a thick pulp ; should it get too diy stir in a little more gravy. Mix in 1 teaspoonful of salt, 2 teaspoonfuls of flour, and 3 teaspoonfuls of curry powder, put in the fish, and simmer for forty-five minutes or an hour. Serve on a hot dish with a border of boiled rice round it. 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

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