Lobster au Gratin

Ingredients

• one medium sized cooked lobster
• two tablespoonsful of thick cream
• season it with pepper
• season it with salt
• sprinkle them over with bread crumbs
• some small pieces of butter on the top

Method

1. 1

   Cut the lobster shell in half, remove the meat, and chop it finely.

2. 2

   Make a creamy Bechamel sauce, season, and stir in the lobster.

3. 3

   Add cream, fill the shells, sprinkle with bread crumbs, top with butter, and bake until gratin.

4. 4

   Serve hot.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 11. The excerpt below is the record exactly as published.

LOBSTER AU GRATIN Take one medium sized cooked lobster, cut the shell in half, also the head. Take out the meat, re- serving the four pieces of shell. Chop the lobster very fine. Make a creamy Bechamel sauce, season it with pepper and salt. Add a little live spawn passed through with butter to colour. Stir in the fish. Place over the fire for a few minutes. Add two tablespoonsful of thick cream and when all is well mixed fill in your shells and sprinkle them over with bread crumbs. Add some small pieces of butter on the top

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