Lobster, Newport Style

Ingredients

• Split 2 cooked lobsters in half
• Melt 2 tablespoons of butter
• add 1 of flour
• add 1 1/2 cups of milk
• Mix the yolks of 2 eggs
• with 1/2 gill of cream
• 1 teaspoon of parsley, chopped fine
• sprinkle 1 teaspoon of grated bread crumbs

Method

1. 1

   Remove meat from lobsters, cut fine, and crack claws.

2. 2

   Make a sauce with butter, flour, and milk.

3. 3

   Add eggs and lobster, fill shells, sprinkle crumbs, and bake.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 161. The excerpt below is the record exactly as published.

LOBSTER, NEWPORT STYLE.— Split 2 cooked lobsters in half, remove all the meat, and divide the shells in 8 parts. Cut the meat fine, crack the claws, pick out the meat. iMelt 2 tablespoons of butter, add 1 of flour, stir and cook 2 minutes; add Ij^ cups of milk, stir and cook to a thick, smooth sauce; season with 1 tea- spoon salt, % teaspoon of pepper. Mix the yolks of 2 eggs with yi gill of cream, add them to the sauce, cook a few minutes, next add the lobster and 1 teaspoon parsley, chopped fine, stir 2 minutes over the fire. Put the filling into the lobster shells, sprinkle 1 teaspoon of grated bread crumbs

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