Lobster Sauted, Knapp Style

Ingredients

• 2 ounces of butter
• the meat of a cooked lobster
• season with salt
• season with pepper
• 1 ounce of butter
• the juice of a small lemon
• on a split, toasted and buttered English muffin
• a good pinch of chopped parsley

Method

1. 1

   Cut lobster meat into squares.

2. 2

   Heat butter in a pan, add lobster, season, and cook for 5 minutes.

3. 3

   Rub lobster cream through a sieve, add butter and lemon juice.

4. 4

   Dress lobster on toasted muffin, pour cream over it.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 11. The excerpt below is the record exactly as published.

Lobster Sauted, Knapp Style. Cut the meat of a cooked k>bster into half-inch squares. Heat 2 ounces of butter in a saute pan, throw in the lobster, season with salt and pepper and cook over a brisk fire for 5 minutes. In the meanwhile, rub the creamy part (which is found in the head part of the lobster) through a fine sieve and add i ounce of butter and the juice of a small lemon. Dress the lobster on a split, toasted and buttered English muffin. Put the lobster cream in the pan, add so a gcMid pinch of chopped parsley dn4, vifhen thoroiigh^ melted, pour over the k)bster. Croustades de Cabillaud a la Bragance — Crusts OF CbD, Braganza Style. Have ready some cooked codfish, dear it frcnn skin and bones, break up into flakes, mix with Hungariaa satKe, add a few chopped mu^rooms and truffles, and fill into small crusts. Strew over bread crumbs and melted butter and gratinate under the salamander. Croustades de Cabillaud a la Diaz — Crusts of CoDj Diaz Style. Same as above ; using chq)ped sweet peppers instead of the truffles. COQUILLE DE CaBILLAUD A LA CREME AU GRATIN — Codfish with Cream^ Baked in Shells. Free some cooked cod from skin and bones and break it up into nice flakes. With Duchess potato puree, make a neat border on medium-sized shells. Lay on the bottom of the shells a tablespoonf ul of Cream sauce, place the flakes on top and cover with more Cream sauce. Besprinkle witfi grated Parmesan cheese and melted butter and bake in a medium oven to a nice color. COQUILLE DE CaBILLAUD A l'ItALIENNE AU GrATIN — CoDFtSK IN Shells, Baked, Italian Fashion. Follow directions as given in the preceding receipt, using Italian instead of Cream sauce. Coquille oe Poisson a la Cardinal — ^Fish in Shells, Cardinal Style. Proceed as for Codfish with Cream in Shells (or any other boiled fish left over may be used), blend the 31 Cream sauce witb one-third the amount of Tomato sauce and incorporate some Lobster butter. COQUILLE DE PoiSSON A LA JoiNVILLE— FiSH IN Shells, Joinville Style. The same as the preceding receipt, adding sliced mushrooms and truffles. Crevettes a la Bresilienne — Shrimps^ Brazilian Style. Slice (fine) one large Spanish onion and fry it lightly in butter with 3 dozen peeled shrimps. Moisten with a good dash of White Wine and add 4 fresh to- matoes (peeled, freed from skin, and cut up in rather small pieces). Cover the pan and stew gently for 10 minutes, then add I gill of Veloute sauce and 2 sliced sweet red pep- pers; let simmer for 5 minutes longer, then season highly and finish with a half gill of thick cream and a pat of butter. Pilau de Crevettes a la Louisianne — Shrimp Pilau, Louisiana Style. Heat 3 ounces of butter

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