Lobster Broiled in the Shell

Ingredients

• Lobster
• maitre d'hotel butter
• salt
• cayenne

Method

1. 1

   Divide the tail into two parts, cutting lengthwise.

2. 2

   Break the large claws in two parts, and free the body from the small claws and stomach.

3. 3

   Replace the body in the shell.

4. 4

   Put the meat from the claws in half of the shells it came from, and put the other half of the shells where they will get hot.

5. 5

   Put the lobster into the double broiler, and cook, with the meat side exposed to the fire, for eight minutes; then turn, and cook ten minutes longer.

6. 6

   Place on a hot dish, and season slightly with salt and cayenne, and then well with maitre d'hotel butter.

7. 7

   Cover the claws with the hot shells.

8. 8

   Garnish the dish with parsley, and serve.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 53. The excerpt below is the record exactly as published.

Lobster Broiled in the Shell. Divide the tail into two parts, cutting lengthwise. Break the large claws in two parts, and free the body from the small claws and stomach. Replace the body in the shell. Put the meat from the claws in half of the shells it came from, and put the other half of the shells where they will get hot. Put the lobster into the double broiler, 126 MISS PAKLOA'S NEW COOK BOOK, and cook, with the meat side exposed to the fire, for eight minutes ; then turn, and cook ten minutes longer. Place on a hot dish, and season slightly with salt and cayenne, and then A well with maitre (T hotel butte

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