Lobster à la Crème

Ingredients

• Drop a 2-pound live lobster into boiling water
• add 1 tablespoonful salt
• add 1/2 tablespoonful butter
• add 1 cupful cream
• mix the yolks of 3 eggs

Method

1. 1

   Boil lobster for 25 minutes, cool, split, and extract meat.

2. 2

   In a saucepan, heat butter, add lobster meat, salt, and cook briefly.

3. 3

   Add cream and yolks, mix well, and serve in the lobster shell or on a dish garnished with fleurons.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 88. The excerpt below is the record exactly as published.

add Yt tablespoonf ul butter, 1 even teaspoonful salt, stirring a few minutes ; then add 1 cupful cream and cook 5 minutes ; next mix the yolks of 3 eggs with 7, cupful cream, and removing the sauce- pan to side of stove, add gradually the yolks ; mix well and serve in the shell of the lobster, or serve it on a dish garnished with fleurons or crotitons. Creamed lobster is also used for lobster patties. Lobster ft la Newburg. — Place a saucepan with 1 pint of fine- cat cooked lobster meat over the fire, add 1 ounce butter, season with 1 even teaspoonful salt, a pinch of red pepper, 2 tablespoonf uls fine-cat truffles ; stir 3 minutes, then add 4 tablespoonf uls Madeira or sherry wine, cook 6 minutes ; mix the yolks of 2 eggs with 7t 184 SEA FOOD, Etc. cupful oream and add to the lobster, stirring a few minutes and not letting it boil again* Then serye« Lobster ft la Citizen. — Extract the meat from 2 freshly boiled lobdt^rs of 2 pounds each, and cut it into small pieces ; place a saucepan ovet the fire with 2 ounces butter, and as soon as melted add 6 fine-cut button mushrooms, cooking 3 minutes without browning; then add the lobster meat, 1 even tablespoonful salt, Yg of a teaspoonful red pepper, 3 tablespoonf uls fine-cut truffles, Vb pint of sherry wine, and cook 8 minutes; mix ly, cupful rich cream with the yolkd of 4 eggd, add it to the lobster; mix well and let it remain for few minutes over the fire, not allowing it to boil. Serve in a hot dish and garnish with a border of fleurons. Lobdter Bagoflt. — Drop a 2-pound live lobster into boiling Water, add 1 tablespoonful salt

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