Lobster Cutlets

Ingredients

• A lobster weighing two and one-half or three pounds
• three tablespoonfuls butter
• half cupful of stock (or cream or milk)
• one heaping tablespoon ful of flour
• a scant pint of bread crumbs
• two eggs, beaten
• twelve sprigs parsley chopped fine
• a tablespoonful of lemon juice

Method

1. 1

   Cut the meat of lobster into fine dice and season with pepper and salt.

2. 2

   Put the butter on to heat, add the flour, and when smooth add the stock (or cream or milk) and one well beaten egg; season.

3. 3

   Boil up once, add the lobster, and take from fire immediately.

4. 4

   Now add lemon juice.

5. 5

   Butter a platter and pour the mixture on it to the thickness of an inch.

6. 6

   Make perfectly smooth with a knife and set away to cool.

7. 7

   When cool cut in oblong pieces, dip in beaten egg and then the bread crumbs, being sure to have every part covered.

8. 8

   Place in frying basket and plunge in boiling hot lard.

9. 9

   Fry a rich brown.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 23. The excerpt below is the record exactly as published.

LOBSTER CUTLETS. A lobster weighing two and one-half or three pounds, three tablespoonfuls butter, half cupful of stock (or cream or milk), one heaping tablespoon ful of flour, a little cayenne, salt, a scant pint of bread crumbs, two eggs, beaten, twelve sprigs parsley chopped fine. Cut the meat of lobster into fine dice and season with pepper and salt. Put the butter on to heat, add the flour, and when smooth add the stock (or cream dr milk) and one well beaten egg ; season. P>oil up once, add the lobster, and take from fire immediately. Now add a tablespoonful of lemon juice

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