Lobster Newport Style

Ingredients

• a cooked lobster
• a tablespoonful of butter
• one cup of cream
• a heaping tablespoonful of flour
• Cayenne pepper
• bread crumbs
• grated Parmesan cheese

Method

1. 1

   Cut lobster in half, remove meat and cut into pieces.

2. 2

   Heat butter, add lobster, cook for 3 minutes.

3. 3

   Add sherry and cream, boil.

4. 4

   Mix flour with butter, stir in to thicken.

5. 5

   Season and fill shells with mixture, sprinkle with bread crumbs and cheese, brown in oven.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 22. The excerpt below is the record exactly as published.

grated Parmesan cheese. Pour the sauce over the fish. Sprinkle plenty of grated cheese over it, and also some bread crumbs and a little melted butter. Bake in a moderate oven until the fish is done, and of a nice golden colour. Put the dish on a platter with a folded napkin. FINNAN HADDIE " EN COQUILLES " Parboil a finnan haddie (smoked haddock). Remove the bones and skin, and break the fish into pieces. Put the fish in a well-buttered cream sauce, just enough sauce to mix with the fish. Fill some scallop shells with the fish. Sprinkle some bread crumbs over them, and also some drawn butter. Bake for about ten minutes to obtain a golden colour. Serve individually on paper doilies, or together on a folded napkin. 40 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK WHITEBAIT FRIED PLAIN, OR DEVILLED <&£ Have the whitebait well washed, and free from all the weed and grass that is generally mixed with them. Drain well and put them in plenty of flour, and mix thoroughly so as to have them well floured. Put the whole in a wire sieve, and sift off all the flour. Then put them in a fine wire frying-basket, and fry them in very hot fat. Drain them well, and serve on a napkin with lemon, and tartar sauce separate. Devilled. Mix one tablespoonful of English mustard with Worcestershire sauce to the thickness of an ordinary sauce. Add a pinch of Cayenne and a dash of vinegar. Put the whitebait through this preparation before putting them in the flour. Then prepare and fry as directed in the above recipe. LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. SHELL FISH LOBSTER NEWPORT STYLE Cut a cooked lobster in two. Remove the meat from the shell and claws, and cut it into small pieces. Heat a tablespoonful of butter in a saucepan, add the pieces of lobster, and cook for three minutes over a brisk fire. Add a dash of sherry wine and later one cup of cream, and let it boil. Mix a heaping tablespoonful of flour with a small piece of butter and stir in to thicken the cream. Season with salt and Cayenne pepper. Remove from the fire. When partly cooled fill into the cleaned shells, sprinkle over them bread crumbs

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