Lobster in Cases

Ingredients

• 1 two-lb. lobster
• Few grains cayenne
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 1 teaspoon salt
• 4 teaspoon pepper
• 2 tablespoons Sherry wine
• 1 tablespoon brandy
• Yolks 2 eggs
• 4 cup cream
• Buttered bread crumbs

Method

1. 1

   Remove lobster meat from shell, and cut into small cubes, reserving the coral.

2. 2

   Make a white sauce of butter, flour, milk, salt, pepper, and cayenne.

3. 3

   Melt two tablespoons butter in an omelet pan, add lobster cubes and cook until heated, then add Sherry wine and brandy, and cook for two minutes.

4. 4

   Add yolks of eggs slightly beaten and diluted with cream, then white sauce.

5. 5

   Turn into buttered ramequin dishes or scallop shells.

6. 6

   Sprinkle with coral dried and forced through a purée strainer, then with buttered bread crumbs.

7. 7

   Bake in a hot oven until slightly browned.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 50. The excerpt below is the record exactly as published.

LOBSTER IN CASES. 1 two-lb. lobster Few grains cayenne 3 tablespoons butter § 2 tablespoons butter 3 tablespoons flour 2 tablespoons Sherry wine 1 cup milk 1 tablespoon brandy 1 teaspoon salt Yolks 2 eggs 4 teaspoon pepper 4 cup cream Buttered bread crumbs

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