Lobster Baskets

Name: Lobster Baskets
Ingredients: some hard-boiled eggs; two ounces of butter; a grain of cayenne; a teaspoonful of essence of anchovy; the coral and spawn of the lobster

From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888

Oysters can be dressed similarly.

Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.

Lobster Baskets. Corbeilles au Homard. Take some hard-boiled eggs and cut them into halves longways. Take out the yolks and pound them in a mortar with the flesh of a hen lobster, two ounces of butter, a grain of cayenne, a teaspoonful of essence of anchovy, and the coral and spawn of the lobster

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