Lobster Pillau

Ingredients

• a half pound can of lobster
• ^ of a cupful of rice
• 2 tablespoonfuls of butter
• j4 of a teaspoonful of salt
• J^ of a teaspoonful of pepper
• i cupful of boiling water
• I tablespoonful of lemon juice
• i tablespoonful of butter

Method

1. 1

   Open a half pound can of lobster, let stand for an hour or two.

2. 2

   Pick over and wash well ^ of a cupful of rice.

3. 3

   Put into a saucepan with 2 tablespoonfuls of butter and cook slowly, stirring often until the grains are yellow.

4. 4

   Add salt, pepper, the liquid drained from the lobster, and 1 cupful of boiling water; cover and cook gently, adding more boiling water as needed.

5. 5

   When the rice is tender, add the cut lobster sprinkled with lemon juice and butter, turn through carefully, cover, and keep hot for ten minutes.

As published

This recipe was extracted from 365 tasty dishes (1906), page 25. The excerpt below is the record exactly as published.

Lobster Pillau. A pillau of lobster may be a novelty — it certainly is very good. Open a half pound can, turn out and let stand for an hour or two before using. Pick over and wash well ^ of a cupful of rice. Put into a saucepan with 2 tablespoonfuls of butter and cook slowly, stirring often until the grains are yel- low. Add j4 of a teaspoonful of salt, J^ of a teaspoonful of pepper, the liquid drained 88 June. from the lobster and i cupful of boiling water^ cover and cook gently, adding from time to time a little more boiling water but no more than the rice can absorb. Stir a little, and only with a fork, that the grains may not be broken. When the rice is tender add the cut lobster which has been sprinkled with I tablespoonful of lemon juice and i tablespoonful of butter

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