Lobster Chops

Ingredients

• 2 cupfuls of lobster meat
• 1/2 teaspoonful of salt
• a dash of cayenne
• a grating of nutmeg
• 1 teaspoonful of lemon juice
• 1 teaspoonful of finely-chopped parsley
• the beaten yolk of 1 egg
• 1 cupful of croquette sauce

Method

1. 1

   Chop coarsely 2 cupfuls of lobster meat, season with 1/2 teaspoonful of salt, a dash of cayenne, a grating of nutmeg, 1 teaspoonful of lemon juice and 1 teaspoonful of finely-chopped parsley.

2. 2

   Mix with this the beaten yolk of 1 egg and 1 cupful of croquette sauce.

3. 3

   When perfectly cool, shape the mixture into cutlets, flour, egg and crumb.

4. 4

   Before frying stick the tip end of a small lobster claw into the small end of the chop and fry a rich brown.

5. 5

   Set the cutlets on end on a hot platter around a large bunch of parsley and serve with tomato sauce, or put a teaspoonful of tartare sauce on each cutlet when serving.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 6. The excerpt below is the record exactly as published.

t teaspoonful of salt, a dash of paprika, I tablespoonful of butter, i heaping teaspoon- ful of finely chopped parsley and j^ a cupful of chopped cheese. Stir to mix well, cover and cook for ten minutes longer. Pack into buttered timbale molds and keep in a steamer or a pan of hot water until ready to serve. They may be used as an entree with a clear tomato sauce served with them. 7.— Lobster Chops. Chop coarsely 2 cupfuls of lobster meat, season with }i teaspoonful of salt, a dash of cayenne, a grating of nutmeg, i teaspoonful of lemon juice and i teaspoonful of finely- chopped parsley. Mix with this the beaten yolk of I tgg and i cupful of croquette sauce.

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