Lobster Cream, Hot (Creme de Homard)

Ingredients

• 1 small lobster
• 2 oz. bread-crumbs
• 1 oz. butter
• 1 gill milk or fish stock
• 1 gill double cream
• A squeeze of lemon juice
• 1 white of egg
• Cardinal sauce

Method

1. 1

   Pick all the meat from a boiled lobster and reserve the coral for the sauce.

2. 2

   Chop the meat finely, mix with bread-crumbs and butter.

3. 3

   Heat the milk and pour over the mixture, soak for 10 minutes.

4. 4

   Whip the cream until stiff and beat the egg white.

5. 5

   Stir both into the mixture, season, pour into a greased souffle mould, cover, and steam until firm.

6. 6

   Turn out onto a hot dish and pour cardinal sauce around.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 173. The excerpt below is the record exactly as published.

Lobster Cream, Hot (Creme de Homard) 1 small lobster. 2 oz. bread-crumbs. 1 oz. butter. 1 gill milk or fish stock. 1 gill double cream. Pepper, salt. A squeeze of lemon juice. 1 white of egg. Cardinal sauce

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