Lobster Savoury

Ingredients

• Take a fresh lobster
• have ready in a soup-plate
• 1 tablespoonful of Worcester sauce
• a teaspoonful of mustard
• a teaspoonful of anchovy sauce
• a pinch of cayenne pepper
• and salt
• Make 2 oz. of butter hot

Method

1. 1

   Cut off the meat from the tail end of the lobster, cut into pieces as nearly as possible of the same size.

2. 2

   Spread a mixture of Worcester sauce, mustard, anchovy sauce, cayenne pepper, and salt thickly over the slices of lobster.

3. 3

   Make butter hot in a small omelette pan, put the pieces of lobster in this, and let them remain long enough to get hot through; serve on small rounds of toast; garnish with watercress.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 54. The excerpt below is the record exactly as published.

Lobster Savoury. Take a fresh lobster and cut off the meat from the tail end, cut into pieces as nearly as possible of the same size; have ready in a soup-plate a mixture made as follows : — 1 tablespoonful of Worcester sauce, a teaspoonful of mustard, a teaspoonful of anchovy sauce, a pinch of cayenne pepper and salt ; spread this thickly over the slices of lobster. Make 2 oz. of butter hot

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