Lobster in the Shell

Ingredients

• two tablespoonfuls of veloute
• a pat of butter
• salt
• cayenne pepper
• the cream
• brown bread-crumbs

Method

1. 1

   Stir together over the fire the veloute, butter, salt, and cayenne pepper until hot.

2. 2

   Add the minced lobster and cream, stir for a minute, then pour this mixture into the shell, smooth it with a hot knife, strew with brown bread-crumbs, baste with liquefied butter, make it very hot, and brown with a salamander or a red-hot shovel.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.

Lobster in the Shell. — Divide the lobster without breaking the shell, remove the soft part and the flesh, and clean the shell well. Now stir together over the fire two tablespoonfuls of veloute, a pat of butter, salt, and cayenne pepper, and when quite hot add to it the lobster minced and the cream, stir it for a minute, then pour this mixture into the shell, smooth it with a hot knife, strew it with brown bread-crumbs

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