Lobster Cutlets

Ingredients

• 1 fine lobster
• or 1 tin of lobster
• IJ oz. butter
• i pint milk
• 1 teaspoonful lemon juice
• 1 small teaspoonful salt
• A few grains cayenne
• 1 egg
• I5 oz. flour
• 1 tablespoonful cream
• teaspoonful pepper
• J lb. white bread crumbs
• Some fat for frying

Method

1. 1

   If fresh lobster is used remove the meat from the shell, reserving the claws and feelers for garnishing.

2. 2

   Mince the lobster, put the butter and flour into a saucepan, and when the butter is dissolved add the milk, boil 3 minutes, then add the cream, lemon juice, pepper, salt, and cayenne; mix thoroughly and add the lobster, spread this on to a large dinner-plate and allow it to cool.

3. 3

   When cool and firm, divide into 12 equal parts, form these into the shape of a mutton cutlet with a knife, beat up the egg, and paint over each cutlet, then roll it in the bread crumbs; put these into a wire frying basket and fry a light brown in enough smoking-hot fat to cover them; Drain on soft paper.

4. 4

   Stick into the thin end of each about an inch of the feeler or a piece of the stem of parsley.

5. 5

   Dish in a ring on a folded serviette or lace paper and garnish with green parsley.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 5. The excerpt below is the record exactly as published.

LOBSTER CUTLETS. 1 fine lobster, or 1 tin of lobster IJ oz. butter i pint milk 1 teaspoonful lemon juice 1 small teaspoonful salt A few grains cayenne 1 egg I5 oz. flour 1 tablespoonful cream teaspoonful pepper J lb. white bread crumbs Some fat for frying

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