Lobster à la Crème

Ingredients

• 1 lobster
• ½ teaspoonful of salt
• ½ teaspoonful of pepper
• a little nutmeg
• 2 teaspoonfuls of vinegar
• 1 tablespoonful of sherry
• 2 ozs. of butter
• 1 oz. of flour
• ½ pint of cream
• a few sprigs of parsley

Method

1. 1

   Pick the meat from a fresh lobster, mince it finely and put it into a saucepan with half a teaspoonful of salt, the same quantity of pepper, a little nutmeg, two teaspoonfuls of vinegar and one of sherry.

2. 2

   When quite hot, add two ounces of butter lightly rolled in flour, and a quarter of a pint of cream; simmer gently for ten minutes, stirring all the time, when thoroughly heated put the mixture into the shell of the lobster, place it on a napkin, and garnish it with parsley.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 7. The excerpt below is the record exactly as published.

Lobster ^ la Cr^me. For Six Persons. — 1 lobster ; ^ teaspoonful of salt ; ^ teaspoouful of pepper; a little nutmeg ; 2 teaspoonfuls of j] vinegar ; 1 tablespoonful of sherry ; 2 ozs. of butter ; 1 oz. I of flour ; J pint of cream ; a few sprigs of parsley. ty Pick the meat from a fresh lobster, mince it finely 1 and put it into a saucej)an with half a teaspoonful of 1 salt, the same quantity of pepper, a little nutmeg, j two teaspoonfuls of vinegar

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