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Lobster a la Octavious
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 155. The excerpt below is the record exactly as published.
nice young lobsters; wash and boil with water, salt, and little bay leaves for eighteen minutes; when done, leave in the water until cold; take up; split lobster and crack the claws; put some butter
Cook this with the app: pantry check, scaling, and the assistant.