Lobster Bashaws
From Cassell's dictionary of cookery, 1892
Serves 2
Time to bake: ten minutes. Sufficient for six or seven persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 855. The excerpt below is the record exactly as published.
Lobster Bashaws. — Prepare the lobster as in the last recipe. Di\'ide the shell into quarters, scrape these thoroughly, and sprinkle over the inside of them some fine dried bread- crumbs. Put in the mixture, cover it thickly with bread-crumbs, pour over the top a quarter of a pound of clarified butter, an ounce over each quarter
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