Lobster A La Muisset

Ingredients

• 2 live lobsters (1144 pounds each)
• 1 teaspoon salt
• 14 cups’ Brown Stock
• 14 cup stewed and strained tomatoes
• 3 tablespoons cooking sherry
• 2 sprigs thyme
• Vy bay leaf
• 6 tablespoons butter
• 3 tablespoons chopped carrot
• 2 red peppers from pepper sauce

Method

1. 1

   Cut lobsters in pieces for serving, remove intestinal vein and lady, and crack large claws.

2. 2

   Cook shallot and carrot in 2 tablespoons butter 10 minutes, stirring constantly that carrots may not burn.

3. 3

   Add thyme, bay leaf, peppers, salt, stock, tomatoes, and sherry.

4. 4

   Add lobster.

5. 5

   Cook 15 minutes.

6. 6

   Remove lobster to serving dish.

7. 7

   Thicken sauce with flour and remaining butter cooked together.

8. 8

   Pour sauce over lobster and sprinkle with finely chopped chives.

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 102. The excerpt below is the record exactly as published.

1 cup stewed and strained tomatoes Y teaspoon salt ly teaspoon paprika Cook onion in butter until yellow. Add flour. Pour on tomato gradually. Add 1 tablespoon sherry to liver and add to sauce with salt and paprika. Add lobster meat. Heat and add remaining sherry. Serves 4 to 6. 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, and serve with lobster. Serves 2 to 4. LOBSTER A LA MUISSET 2 live lobsters (1144 pounds each) 1 teaspoon salt 1 tablespoon finely chopped 14 cups’ Brown Stock shallot (p. 144) 3 tablespoons chopped carrot ‘24 cup stewed and strained 6 tablespoons butter tomatoes 2 sprigs thyme 3 tablespoons cooking sherry Vy bay leaf Finely chopped chives 2 red peppers from pepper sauce

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