Lobster Brochettes

Ingredients

• Take 1½ lb. of the flesh of a freshly-boiled Lobster
• 1 good pinch of salt
• 1 pinch of pepper
• ½ pinch of nutmeg
• 1 tablespoonful of Worcestershire sauce
• Procure six silver skewers
• six slices of broiled bacon

Method

1. 1

   Cut Lobster into squares, season, and mix.

2. 2

   Skewer Lobster and mushrooms alternately.

3. 3

   Broil for eight minutes, serve on bacon slices with maitre d’hotel butter.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 365. The excerpt below is the record exactly as published.

Lobster Brochettes. — Take ljlb. of the flesh of a freshly- boiled Lobster, cut it into 2in. squares, lay them in a bowl season with 1 good pinch of salt, 1 pinch of pepper, j pinch of nutmeg, and 1 table-spoonful of Worcestershire sauce, and For detail s respecting Culinary Processes, Utensils, Sauces, d'r,, referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 871 Lobster — continued. mix all well together. Procure six silver skewers ; arrange in the centre of one a piece of Lobster, then a mushroom, another piece of Lobster, and another mushroom. Continue the same for the other skewers. Place them in the broiler, and broil for eight minutes, turning over carefully occa- sionally. Remove from the broiler, dress them on a hot dish on six slices of broiled bacon

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