pescatariannut-freeegg-freesoy-free
Lobster in Tomato Sauce
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Thomas Perkins, Chicago.
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 162. The excerpt below is the record exactly as published.
the butter and flour; add gradually the tomato; bring to a boiling point, and stand over hot water. Open the lobster, and cut into inch squares. Strain the tomato sauce; add to it the lobster; cover, and place over hot water for 15 minutes, and it is ready to serve. Garnish the dish with triangular pieces of toasted bread. — Mrs. Thomas Perkins, 3747 S. Wabash Ave., Chicago, 111. COLD LOBSTER.— Take off the large claws and crack the shell lightly without disfiguring the fish. Split open the tail with a sharp knife, and dish the fish on a folded napkin, with the head in an upright position in the center, and the tail and claws ar- ranged around it. Garnish with parsley. Use salt, cayenne, mus- tard, salad-oil
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Cook this with the app: pantry check, scaling, and the assistant.