Lobster Saute
From The chafing-dish supper, 1894
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 12. The excerpt below is the record exactly as published.
LOBSTER SAUTE. Melt a tablespoonful of butter in the blazer. As soon as it is bubbling hot, put in a pint of the meat of fresh lobster, or the contents of a can of lobster. If the latter is used, it should have been turned out a couple of hours before it is needed, and in either case the meat should be cut — not chopped — into small pieces. Stir the lobster briskly, salt to taste, add a dash of cayenne and the juice of half a 56 Z$t Cfjaftn^©^ ^upptv lemon. As soon as the lobster is very hot, it is done. SAVOKY LOBSTER. Put into the chafing-dish a heaping tablespoonful of butter, a saltspoonful of dry mustard, as much salt, and a couple of dashes of cayenne pepper. Stir in the lobster next. The meat of one large or two small ones may be used, or the con- tents of a can. When it is smoking hot, put in a wineglassful of sherry and the juice of half a lemon
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