Lobster (Newport Style)

Ingredients

• two cooked lobsters
• two tablespoonfuls of butter
• one and one-half cupfuls of milk
• one heaping tablespoonful of flour
• one teaspoonful of salt
• one-quarter of a teaspoonful of pepper
• the yolks of two eggs
• one-half a gill of cream
• one teaspoonful parsley chopped fine
• one teaspoonful grated bread-crumbs

Method

1. 1

   Split lobsters, remove meat, and prepare a sauce with butter, flour, and milk.

2. 2

   Add seasoning and lobster meat, then fill shells and bake for ten minutes.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 69. The excerpt below is the record exactly as published.

LOBSTER. (Newport Style.) Split two cooked lobsters in half, remove all the meat, and divide the shells into eight parts Cut the meat fine, crack the claws, taking care not to destroy their shape, pick out the meat. Melt two tablespoonfuls 88 SHELL FISH, of butter, add one heaping tablespoonful of flour, stir and cook two min- utes; add one and one-half cupfuls of milk, stir and cook to a thick, smooth sauce; season with one teaspoonful of salt, one-quarter of a tea- spoonful of pepper; mix the yolks of two eggs with one-half a gill of cream, add them to the sauce, cook a few minutes, next add the lobster and one teaspoonful parsley chopped fine, stir two minutes over the fire. Fill this preparation in the lobster shells, sprinkle one teaspoonful grated bread-crumbs over each one and a few drops of melted butter. Place the shells in a shallow pan and bake ten minutes in a hot oven. How TO Arrange. — Cut a piece of bread oblong and toast, fasten this in the center of an oblong dish, and cover with parsley butter (butter mixed with parsley chopped fine), fasten the lobster claws with small skewers in the center on top of the bread, dress the lobster around, it garnish with small sprigs of parsley, and serve. Mrs. L. A. B. SAUCE FOR LOBSTER. Mix a salt-spoonful of raw mustard and a small pinch of salt and pep- per smoothly with a dessert-spoonful of cold water; add gradually one- quarter of a pint of best vinegar. Stir gently over the fire until the vinegar is hot, then put in two ounces of fresh butter, and serve. D. R. L. CREAMED LOBSTER. One pint milk, one lobster, four teaspoonfuls of butter, one-half tea- spoonful salt, two tablespoonfuls of flour and a dash of cayenne pepper. Cut lobster in small dice, boil the milk, add the butter and flour and when smooth add lobster and seasoning; simmer ten minutes. Serve on toast. Fifth Avenue Hotel. LOBSTER A LA ATLANTIC CITY. One lobster, one quart of milk, six crackers, split and buttered; one teaspoonful of salt, a dash of cayenne pepper, two tablespoonfuls of butter

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