Lobster Cutlets

Ingredients

• one pint of lobster meat
• half a pint of cream or chicken stock
• a generous table-spoonful of flour
• three table-spoonfuls of butter
• one of lemon juice
• one-fourth of a teaspoonful of white pepper
• one-sixth of a teaspoonful of cayenne
• one level table-spoonful of salt
• four eggs
• some crumbs for breading
• the tips of twelve of the small claws

Method

1. 1

   Mix the salt and pepper with the chopped lobster.

2. 2

   Boil the cream or stock.

3. 3

   Mix the flour and butter, stir into the boiling cream, and cook for one minute.

4. 4

   Add the lobster, stir well, and cook for three minutes.

5. 5

   Add two beaten eggs, stir quickly, and remove from heat.

6. 6

   Stir in lemon juice and cool the mixture.

7. 7

   Form cutlets using a mould, cover with beaten egg and crumbs, and fry for about a minute and a half.

8. 8

   Drain and serve with Tartar sauce or anchovy sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 117. The excerpt below is the record exactly as published.

Lobster Cutlets. For one dozen cutlets use one pint of lobster meat chopped rather fine, half a pint of cream or chicken stock, a generous table-spoonful of flour, three table-spoonfuls of butter, one of lemon juice, one-fourth of a teaspoonful of white pepper, one-sixth of a teaspoonful of cayenne, one level table-spoonful of salt, four eggs, some crumbs for breading, and the tips of twelve of the small claws

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