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Fried Lobster
From The household cook book, 1902
Serves 1
A can of lobster can be used instead, but have the can opened and the lobster turned out and allowed to aerate 2 or 3 hours before being used, and cut the meat into small pieces.
Presented as published in 1902. 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
Nutrition per serving
364Calories
78 gProtein
0 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories364 kcal
Protein78 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.4 g
Cholesterol622 mg
Sodium2002 mg
Potassium948 mg
Calcium399 mg
Iron1.2 mg
Magnesium180 mg
Phosphorus764 mg
Zinc17 mg
Copper6.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.7 mcg
Vitamin E4.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B125.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.5 mg
Folate47 mcg
Choline333 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 455. The excerpt below is the record exactly as published.
FRIED LOBSTER — In the blazer melt 2 teaspoons butter; when smoking hot put in 2 cups fresh lobster meat cut into small pieces; stir briskly and it will be done as soon as it is thoroughly hot. Add salt, a pinch of cayenne and a little lemon juice
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