Lobster en Brochette
From Louis' every woman's cook book, 1910
'Maitre d'Hotel' butter is made by mixing butter with salt, pepper, lemon juice, and chopped parsley.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
186Calories
7 gProtein
25 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein7 g
Carbohydrates25 g
Fiber9.1 g
Sugars2.7 g
Total Fat10 g
Saturated Fat3.4 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol16 mg
Sodium187 mg
Potassium519 mg
Calcium138 mg
Iron3.1 mg
Magnesium54 mg
Phosphorus95 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D0.1 mcg
Vitamin C53 mg
Vitamin A10 mcg
Vitamin E0.5 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate15 mcg
Choline19 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 13. The excerpt below is the record exactly as published.
LOBSTER EN BROCHETTE ^ Remove the meat from the tail and claws of a cooked lobster. Cut the tail into slices about one-half an inch 25 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK thick, and the claws cross-wise into two pieces. Have as many pieces of fat bacon, one and one-half inches square, as lobster, slightly fried. Put the pieces of lobster and bacon alternately on silver skewers. Season with salt and pepper, dip into drawn butter, and then into bread crumbs. Broil on a slow fire until nicely browned. Put on oblong pieces of toast and pour a little " Maitre d'Hotel " butter over them, and garnish with a piece of lemon
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Cook this with the app: pantry check, scaling, and the assistant.