Lobster Creams

Ingredients

• Lobster (with coral if possible) i.
• Butter 2 oz.
• Cream ... \\ pint.
• Lemon juice a few drops.
• Cayenne and salt to taste.

Method

1. 1

   Remove the flesh from the lobster, pound it in a mortar with the butter, then pass through a sieve.

2. 2

   Pound the coral separately and pass it through a sieve, and dry it slightly in a very cool oven.

3. 3

   Whip the cream, adding a very little lemon juice drop by drop; let the cream be quite stiff, but take care not to over-heat it; then add the lobster and half the coral.

4. 4

   Season with cayenne and salt.

5. 5

   Pile the lobster cream in little souffle cases, and decorate with the remainder of the coral.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 25. The excerpt below is the record exactly as published.

Lobster Creams. (By kind permission o/The Wakefield School of Cookery.) Lobster (with coral if possible) i. Butter 2 oz. Cream ... \ pint. Lemon juice a few drops. ( Not in original Recipe. ) Cayenne and salt to taste.

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