Lobster Chops

Ingredients

• 1 tablespoonful butter
• 1 fine-chopped onion
• 1 crushed clove of garlic
• 1 tablespoonful flour
• 1 cup of boiling water
• 1 teaspoonful beef extract
• 1/2 teaspoonful of salt
• 1/2 teaspoonful of English mustard
• 1/2 teaspoonful of pepper
• 1 teaspoonful fine-chopped parsley
• a little Cayenne pepper
• 1 pint finely cut cooked lobster meat
• 1/2 cupful fine-cut mushrooms
• the yolks of 2 eggs
• 1 whole egg

Method

1. 1

   Melt 1 tablespoon butter in a small saucepan, add 1 fine-chopped onion and 1 crushed clove of garlic, and cook until onion is done.

2. 2

   Then add 1 tablespoon flour, stir for a few minutes; add 1 cup boiling water with 1 teaspoon beef extract; season with 0.5 teaspoon each of salt, English mustard, and pepper, 1 teaspoon fine-chopped parsley, and a little Cayenne pepper; cook and stir for 5 minutes.

3. 3

   Add 1 pint finely cut cooked lobster meat and 0.5 cup fine-cut mushrooms, and cook for 10 minutes, stirring often.

4. 4

   Next, add the yolks of 2 eggs and 1 whole egg, stir for 2 minutes over the fire.

5. 5

   Spread the mixture on a flat dish, set aside, and when cold, form into round balls, roll in bread crumbs, dip in beaten egg, and roll again in bread crumbs; form into small chops, and fry in hot fat or lard to a golden color.

6. 6

   Drain on blotting paper, put a lobster claw into each chop, and serve with fried parsley and Tartar sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 90. The excerpt below is the record exactly as published.

Lobster Chops. — Melt 1 tablespoonful butter in a small sauce- pan, add 1 fine-chopped onion and 1 crushed clove of garlic, and cook till onion is done ; then add 1 tablespoonful flour, stir a few minutes; add 1 cup of boiling water with 1 teaspoonful beef ex- tract ; season with V, teaspoonful. of each, salt, English mustard and pepper, 1 teaspoonful fine-chopped parsley, and a little Oayenne pepper; cook and stir 5 minutes; add 1 pint finely cut cooked lob- ster meat and Vs cupful fine-cut mushrooms, and cook 10 minutes, atirring often ; next add the yolks of 2 eggs and 1 whole egg, stir for 2 minutes over the fire ; then spread the mixture on a flat dish, set it aside, and when cold form the preparation into round balls, roll in bread crumbs, dip in beaten egg, and roll again in bread crambs ; form into small chops, and fry in hot fat or lard to a 186 SEA FOOD, Era golden color. Drain them on blotting paper, put a lobster claw into each chop, and serre with fried parsley and Tartar sauce. Lobster en Yol-an-Tent.— Melt 1 tablespoonful butter in a saucepan, add 1 heaping tablespoonful flour, stir and fry a few minutes without browning; add iVt cupful boiling milk, stirring until smooth ; then add a small bouquet, 6 whole peppers ; season with a little grated nutmeg, 1 even teaspoonful salt, y, cupful mush- room liquor, cook 10 minutes ; strain into another saucepan, return the sauce to fire ; add 12 small button mushrooms, cook slowly 15 minutes; add 1 pint cooked lobster meat, cut into inch-sized pieces, cook 5 minutes ; then add Y, cupful cream and the yolks of ^ ogg^ letting it get hot, but not allowing to boil ; add 12 small boiled sponge dumplings (described below), pour the rago&t into the Yol-au-vent, cover, and serve. Sponge Dumplinos. — Place Vt <^^V "^^^^9 ^ ounce butter over the fire, and as soon as boiling add Yt cupful flour, stirring until it forms into a smooth paste ; then turn the paste into a bowl, add the yolks of 2 eggs and the beaten whites, a little salt, and a very little nutmeg, stirring until smooth. Make a trial by dropping a small portion with a teaspoon into slightly salted boiling water ; if not flrm enough, add a little dry farina ; drop the whole mixture by teaspoonfuls into the boiling water, cook 5 minutes, removing with a skimmer, and use as directed above. Lobster Croquettes. — Place 2 tablespoonfuls fine-chopped onion, a little bruised garlic, and 1 tablespoonful butter in a saucepan over the fire, and cook 6 minutes without browning ; then add 1 heaping tablespoonful flour, stir 2 minutes; add 1 cup of chicken or veal broth, cook and stir till thick and smooth ; add 1 even teaspoonful salt, Yt ^^^^^ teaspoonful pepper, a little Cayenne pepper, 1 even teaspoonful English mustard

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