Lobster Creams

Ingredients

• 1 lobster (with coral if possible)
• ½ oz butter
• ½ pint cream
• A few drops Lemon juice
• Cayenne to taste
• 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-beat 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.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 18. The excerpt below is the record exactly as published.

LOBSTER CREAMS. INGREDIENTS. 1 lobster (with coral if possible) \ oz butter \ pint cream A few drops Lemon juice Cayenne and salt to taste

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