Lobster Cutlets (Cotelettes de Homard)

Ingredients

• 1 medium-sized lobster
• 1 oz. butter
• 0.5 oz. flour
• 1 gill water or fish stock
• 1 table-sp. cream
• A squeeze of lemon juice
• A little mustard
• Lobster coral
• 0.5 oz. butter
• Egg
• bread-crumbs

Method

1. 1

   Remove all the flesh from a boiled lobster and chop it finely.

2. 2

   Reserve the lobster coral, wash and dry it, then pound with butter to make lobster butter.

3. 3

   Make a panada with butter, flour, and fish stock or water, add chopped lobster, lobster butter, cream, and seasoning.

4. 4

   Spread the mixture on a plate, cool, divide into portions, form into cutlets, egg, bread-crumb, and fry.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 174. The excerpt below is the record exactly as published.

Lobster Cutlets (Cotelettes de Homard) 1 medium-sized lobster. 1 oz. butter, oz. flour. 1 gill water or fish stock. Cayenne and salt. 1 table-sp. cream. A squeeze of lemon juice. A little mustard. Lobster coral. \ oz. butter. Egg and bread-crumbs

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