Lobster Cutlets

Ingredients

• 1 lobster
• 2 oz. of butter
• 1 tablespoonful of cream
• 1 oz. of flour
• 1 egg
• 1 pound and a half of lard or clarified dripping
• a few sprigs of parsley

Method

1. 1

   Prepare lobster by breaking the shell and removing the flesh.

2. 2

   Mix lobster with butter, cream, flour, and seasonings.

3. 3

   Shape into cutlets, dip in egg and breadcrumbs, then fry until pale brown.

4. 4

   Garnish with fried parsley.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 88. The excerpt below is the record exactly as published.

LOBSTER CUTLETS. Average cost of " Lobster Cutlets' {about seven). INGREDIENTS. s. d. 1 lobster 2 o o l\ o A ik oz. of butter 1 tablespoonful of cream Seasoning- and flavouring 1 oz. of flour o 1 O Or 1 egg . Bread . Parsley o O Or O Or Time required about three hours. Now we will show you how to make Lobster Cutlets. 1. We take a small lobster — it should be a hen lobster if possible. 2. We put the lobster on a board. 3. We take a chopper and break the shell of the lobster by hitting it with the blade of the chopper, not with the edge ; 1st, because it would cut the lobster in pieces, and 2nd, because it would spoil the edge of the chopper. 4. We break all the shell off the claws and back with our fingers and take out all the flesh. 5. We cut this flesh up in pieces, with a sharp knife to the size of dice. 6. If the lobster is a hen lobster we shall find a bit of coral in the neck, and a strip of it down the back. 7. We take all this coral out of the lobster and wash it carefully in cold water in a small basin. 8. We take the coral oat of the basin and put it in a mortar with one ounce of butter. 9. Wc pound the coral and the butter well with the pestle. Lessons on Cooking Fish, — Lobster Ctctlets. 225 10. We take it out of the mortar and scrape the mortar out quite clean with a palette knife or a slice of raw potato, for none must be lost. 11. We take a hair sieve and put it over a plate. 12. We pass the pounded mixture through the sieve with a wooden spoon. 13. We must turn up the sieve when all the mixture has passed through, and we shall find some sticking inside. 14. We scrape all this carefully off with the spoon. 15. We make it all into a little pat. 16. We take a stewpan and put in it one ounce of flour and half an ounce of butter. We mix them well together with a wooden spoon. 17. We add one gill of cold water (one gill is a quarter pint). We put the stewpan on the fire and stir the mixture with a wooden spoon till it boils and thickens. 18. We add one tablespoonful of cream and stir smoothly until it boils. 19. We take the stewpan off the fire and stand it on a piece of paper on the table. 20. We now stir in by degrees the pat of coral butter. We must be sure the sauce is quite smooth and not lumpy. 21. We add salt and pepper and a few grains of cayenne pepper, according to taste, and about six drops of lemon juice y and mix well. 22. We add the chopped lobster, and mix it with the sauce. 23. We take a clean plate and pour the mixture from the stewpan on to it, smoothing it with a knife. 24. We take a piece of paper and cut it round to the size of the plate. We butter it with a knife. 25. We put the buttered paper over the mixture which is in the plate, to prevent the dust from getting in. 26. We take the plate and stand it on ice (if possible), or put it in a cold place to cool. p 226 National Training School for Cookery. 27. We take a wire sieve and put it over a piece of paper. 28. We take a piece of crumb of bread and rub it through the wire sieve. 29. We take one egg and beat it slightly with a knife on a plate. 30. We take a saucepan and put in it one pound and a half of lard or clarified dripping. 31. We put the saucepan on the fire to heat the fat. It must not burn. 32. We take the plate of lobster mixture, which should by this time be cold and rather stiff. 33. We shape the mixture into cutlets. This quantity will make seven. 34. We dip the cutlets into the egg, and egg them well all over with a brush. 35. We take them carefully out of the egg and cover them well with the bread crumbs. N.B. — If the cutlets are not well covered with egg and bread-crumbs they will burst in the frying. 36. We take a frying basket and lay in it the lobster cutlets, a few at a time, so as not to touch each other. 37. When the fat is quite hot, we should test it by a frimometer if possible, and the heat should rise to 345°, or by throwing into it a piece of bread : if it makes a sharp fizzing noise it is ready. 38. We put the frying basket into the fat, for three minutes, or perhaps less. The cutlets should become a pale brown. 39. We put a piece of whitey-brown paper on a plate ready to receive the cutlets when they come out of the boiling This is to drain all the^r^.^ from them. 40. We take the small claws of the lobster, and stick them into the end of each cutlet, to represent the bone. 41. We take a few sprigs of parsley

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