Lobster Cutlets

Ingredients

• One Hen Lobster
• One ounce and a half of Butter
• One ounce of Flour
• One tablespoonful of Cream
• Salt
• Cayenne
• One gill of Water
• One Egg
• Bread-crumbs
• Parsley

Method

1. 1

   Remove all the flesh from the tail and claws of the lobster and cut it up into small pieces.

2. 2

   Take the coral of the lobster, wash it, dry it, and then pound it in a mortar with one ounce of butter, and rub it through a hair-sieve.

3. 3

   Put in a stewpan one ounce of flour and half an ounce of butter, and mix these together over the fire; then add the water and boil the mixture well.

4. 4

   Put in the coral butter, the cream, and the seasoning.

5. 5

   Mix well, add the lobster, and turn on a plate to cool.

6. 6

   Make up into cutlets, egg and crumb each one carefully, and fry in sufficient fat to cover them.

7. 7

   Dish the cutlets on a napkin and garnish with fried parsley.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 13. The excerpt below is the record exactly as published.

Lobster CutletSu Ingredients. One Hen Lobster. One ounce and a half of Butter. One ounce of Flour. One tablespoonful of Cream. Salt and Cayenne, One giU of Water, One Egg. Bread-crumbs. Parsley

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