gluten-freenut-freeegg-freesoy-free
Live Lobster en Brochette
From Boston Cooking-School cook book, 1896
Serves 3
Serves 2 to 4.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 103. The excerpt below is the record exactly as published.
LIVE LOBSTER EN BROCHETTE Split a live lobster, remove meat from tail and large claws, cut in pieces, and arrange on skewers, alternating pieces with small slices of bacon. Fry in deep fat and drain. Cook liver of lobster with 1 tablespoon butter 3 minutes, season highly with mustard and cayenne
Cook this with the app: pantry check, scaling, and the assistant.