Lobster Rolls

Ingredients

• Cut up a lobster
• two ounces of fine flour
• a gill of milk or cream
• two ounces of fresh butter
• the yolks of two eggs
• a pinch of cayenne
• a few drops of essence of anchovies
• a tablespoonful of the lobster

Method

1. 1

   Cut up a lobster into small pieces, mixing it with all the soft parts of the body.

2. 2

   Make a sauce by stirring flour in milk or cream over heat until thick, then add butter and mix well.

3. 3

   Remove from heat and add egg yolks, cayenne, and essence of anchovies.

4. 4

   Mix with lobster.

5. 5

   Roll out puff paste, place lobster mixture in center, fold, press edges, and bake for a quarter of an hour.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.

Lobster Rolls. Cut up a lobster into small pieces, mixing it with all the soft parts of the body. Make a sauce as follows. Put two ounces of fine flour into a saucepan with a gill of milk or cream, stir over the fire till it begins to thicken ; then add two ounces of fresh butter, and work the paste vigorously over the fire until it is well blended. Take off the fire, and add the yolks of two eggs, thoroughly mixing them ; add a pinch of cayenne, a few drops of essence of anchovies, and mix the lobster and the sauce together. Roll out puff paste four inches square, put a tablespoonful of the lobster

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