Lobster Salmi

Ingredients

• Two cups boiled lobster
• three eggs (the yolks only)
• two tablespoonfuls butter
• half a pint of cream
• one wineglassful sherry
• one tablespoonful brandy
• Cayenne pepper and salt to taste
• Cayenne pepper and salt to taste
• one teaspoonful lemon juice

Method

1. 1

   Put the lobster over the fire in a double boiler with the butter, wine, brandy, pepper, and salt; let it become smoking hot.

2. 2

   Just before serving, bring the water in the outer vessel to the boiling-point, and stir into the scalding hot lobster the beaten yolks of the eggs and the cream.

3. 3

   Let this stand one minute longer on the fire, remove, add the lemon juice, and serve at once in small silver or china shells or in nappies.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 74. The excerpt below is the record exactly as published.

Lobster Salmi. — Two cups boiled lobster {ciU^ not chopped, into small pieces), three eggs (the yolks only), two tablespoonfuls butter, half a pint of cream, one wineglassful sherry, one tablespoonful brandy, Cayenne pepper and salt to taste, one teaspoonful lemon juice

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