Lobster, Coquilles of

Ingredients

• Cut the meat of a 3-lb. lobster
• a tablespoonful of flour
• two table-spoonfuls of butter
• a half-pint of single cream
• a scant teaspoonful of salt
• a salt-spoonful of cayenne pepper
• three table-spoonfuls of thick, double cream
• the juice of a lemon
• cut two table-spoonfuls of butter into bits and distribute these over the crumbs.

Method

1. 1

   Mix lobster meat with coral and fat.

2. 2

   Cook flour and butter until bubbling, then add cream to make a thick sauce.

3. 3

   Add lobster, season, and heat.

4. 4

   Fill scallop shells with the mixture, top with breadcrumbs and butter, and brown in the oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 154. The excerpt below is the record exactly as published.

salt-spoon- ful of cayenne pepper and four table- spoonfuls of freshly grated Parme- san or six table - spoonfuls of Swiss cheese ; mix gently and keep it warm. To prepare the lobster scallops melt in a separate saucepan two table- spoonfuls of. butter; when hot, not brown, add the pieces of lobster; sprinkle with a few grains of salt and white pepper; cook one minute only on each side; remove from the fire and pour over three table-spoonfuls of tomato puree; stir gently. Pour the garnishing of rice into a warm, sil- ver bowl. In the centre arrange the scallops of lobster, with a border of small mushrooms around. Sprinkle over all one table-spoonful of cheese ; serve very hot. Lobster, Coquilles of. — Cut the meat of a 3-lb. lobster into neat pieces, mix- ing with it the coral and green fat. Cook together in a saucepan a tabie- spoonful of flour and two table-spoon- fuls of butter until they bubble, and pour upon them a half-pint of single cream. Stir until you have a thick, smooth sauce, and then add the lob- ster. Season with a scant teaspoonful of salt, a salt-spoonful of cayenne pep- per, and the juice of a lemon. When the lobster is smoking hot, put in three table-spoonfuls of thick, double cream ; take from the fire and fill scal- lop - shells or nappies with the mixt- ure. Over the top strew fine bread- crumbs, cut two table-spoonfuls of butter into bits and distribute these over the crumbs. Place in the oven, brown lightly, and serve. Lay a quar- J35 Lobster-coral Sauce FISH Lobsters, Jellied ter -lemon on each plate holding a nappy. Lobster-coral Sauce. — Thicken a half-pint of strong white stock with I oz. of flour rubbed with I oz. of butter, and add a gill of thick cream and the coral of the lobster pounded with I oz. of butter. Simmer the sauce, add a table-spoonful of sherry and a squeeze of lemon- juice, and strain through a tiny sieve. Lobster, Creamed. — Cut all the meat of a 3-lb. boiled lobster into dice. Put I oz. of butter in a frying-pan, let melt, and add a table-spoonful of sifted flour. Mfx smooth ; pour in a teacupful of milk; stir until boiling. Add two table-spoonfuls of chopped mushrooms with the lobster ; salt and pepper to season. Stir until well heat- ed, and serve in paper cases. Lobster, Curried. — Take the meat from two medium-sized boiled lob- sters, break it into fair-sized pieces and put to one side. Put into a sauce- pan two table-spoonfuls of butter, one chopped onion, and some sprigs of parsley ; add a very little white stock, cover the pan, and cook five minutes. Then stir in one table-spoonful each of corn -starch and curry powder. When they are blended with the other ingredients, add a generous half-pint of white stock and let the mixture cook five minutes. Put the lobster into another saucepan and strain the sauce over it. Add a table-spoonful of wine, or, if wine is not desired, sub- stitute lemon -juice. With a silver fork carefully toss the lobster and sauce together, and when the mixture is heated turn it into the centre of a hot platter and place around the lob- ster boiled rice or pieces of crisp but- tered toast. Lobster Farci. — Boil the lobsters and pick out the meat, and in the pro- portion of two cupfuls of the meat use one cupful of cream or milk, two ta- ble - spoonfuls of butter, one table- spoonful of flou

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