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Lobster Butter
From The household cook book, 1902
Serves 6
This butter can be used as a flavorful addition to dishes.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 18. The excerpt below is the record exactly as published.
Lobster Butter — Take lobster coral (not the little red eggs that cling to the outside of the lobster, but the red lumps inside when it is cut open down to the tail); wash it carefully, removing every mor- sel of the flesh or green part, as that may turn it after it is made. Add a little butter and pound it in a mortar — the less butter used the better, but it must be pounded until perfectly smooth and free from grit; then add a little cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.