Lobster Saute

Ingredients

• a lump of butter about the size of an egg
• the juice of half a lemon
• pepper over them
• salt over them
• thin broad slices of bread

Method

1. 1

   Pick the meat from the Lobster shell, cut it into even pieces.

2. 2

   Melt butter in a frying-pan, add Lobster pieces, sprinkle with pepper and salt, and squeeze in lemon juice.

3. 3

   Toss until hot.

4. 4

   Toast bread, butter it, place on a hot dish, pour Lobster over, and serve immediately.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 382. The excerpt below is the record exactly as published.

Lobster Saute. — Pick the meat from the shell of a Lobster ; take the large and solid pieces, and cut them to an even size, but not very small. Put a lump of butter about the size of an egg in a frying-pan, and when melted put in the pieces of Lobster ; sprinkle pepper and salt over them, squeeze in the juice of half a lemon, and toss about over the fire till thoroughly hot. Toast some thin broad slices of bread

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