Lobster (Scallops of)

Ingredients

• the lobster
• one or two spoonfuls of bechamel
• a small piece of butter
• salt
• cayenne pepper
• bread crumbs

Method

1. 1

   Cut the lobster in two without breaking the shell.

2. 2

   Clean the inside of the shell, cut the meat of the lobster into small dice, preserving the softer portion.

3. 3

   Then take one or two spoonfuls of bechamel, a small piece of butter, a little salt and cayenne pepper, put them into a saucepan, and keep stirring over the fire.

4. 4

   When quite hot, throw the dice and the soft part of the lobster into the sauce, and lay the whole in the shells.

5. 5

   Make the surface level with a knife, strew over thickly with bread crumbs, put it into the oven, and keep basting with a little melted butter.

As published

This recipe was extracted from Recipes for the million (1891), page 134. The excerpt below is the record exactly as published.

LOBSTER (SCALLOPS OF). — Cut the lobster in two without breaking the shell. Clean the inside of the shell, cut the meat of the lobster into small dice, preserving the softer portion. Then take one or two spoonfuls of bechamel (see under Sauce), a small piece of butter, a little salt and cayenne pepper, put them into a saucepan, and keep stirring over the fire. When quite hot, throw the dice and the soft part of the lobster into the sauce, and lay the whole in the shells. Make the surface level with a knife, strew over thickly with bread crumbs

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