Lobster, Baked (or Lobster a la Braise)

Ingredients

• the flesh of a large fresh hen lobster
• a quarter of a small nutmeg, grated
• three grains of cayenne
• half a salt-spoonful of salt
• two table-spoonfuls of fine bread-crumbs
• two well-beaten eggs

Method

1. 1

   Chop the lobster flesh small, pound it in a mortar, and mix with nutmeg, cayenne, salt, bread-crumbs, and eggs.

2. 2

   Shape into original form, pound coral and spawn, lay on meat, and bake in a quick oven for a quarter of an hour.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 855. The excerpt below is the record exactly as published.

Lobster, Baked (or Lobster a la Braise). — Take the flesh of a large fresh hen lobster, chop it small, then poimd it in a mortar, and mix with it a quarter of a small nutmeg, gi'ated, three grains of caj'enne, half a salt- spoonfiil of salt, two table-spoonfuls of fine bread-crumbs, and two well-beaten eggs. Shape the mixture with the hands into its original form. Pound the coral and spawn, and lay them on the meat ; then bake in a quick oven. Before serving, put the shell, tail, and small claws upon the meat in such a way as to make it have the appearance of an undressed lobster. Bake a quarter of an hour. Probable cost of a medium- sized lobster, when in fuU season. Is. 6d. Sufficient for six or seven persons. LOB ( 386 ) LOB Lobster Balls. — Pick the meat from a largo fivslily-lioilcd heu lobster, mince it vcry finely, and p.niiid it in a mortar, with a salt- spoonful of white pepper, half a salt-spoonful of salt, three grains of cayenne

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