Lobster Cutlets

Ingredients

• One lobster
• Pepper and salt
• One ounce of butter
• One egg
• One ounce of flour
• Breadcrumbs
• Cream
• Parsley

Method

1. 1

   Pick out all the meat from the lobster; put the shells into a saucepan with three-quarters of a pint of water, and let them boil for an hour until reduced a good deal.

2. 2

   Melt the butter in a stewpan, add the flour, and mix well together; stir in a gill of the strained liquor that the shells have been stewed in, and a little cream (but not too much, as the sauce must be kept very thick).

3. 3

   Chop the lobster, add pepper and salt, mix well with the sauce, and put it on a plate to cool.

4. 4

   When cold, shape them into cutlets, flour them lightly, egg, and breadcrumb, and fry a golden brown.

5. 5

   Garnish with fried parsley.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 8. The excerpt below is the record exactly as published.

LOBSTER CUTLETS Ingredients One lobster. Pepper and salt. One ounce of butter. One egg. One ounce of flour. Breadcrumbs. Cream. Parsley

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