Lobster with Curry

Ingredients

• two good sized, fine freshly boiled and split lobsters
• an ounce of very good butter
• one pinch of salt
• a half pinch of pepper
• one tablespoonful of Indian curry
• half a wine glassful of good white wine
• two gills of hot Allemande sauce

Method

1. 1

   Pick out all the meat from the lobsters.

2. 2

   Cut the meat up in one-inch length equal pieces.

3. 3

   Have a saucepan on the hot range with butter; add the lobster and let cook for five minutes.

4. 4

   Season with salt and pepper.

5. 5

   Mix curry with white wine, then pour it into the lobster.

6. 6

   Cook for two minutes.

7. 7

   Add hot Allemande sauce; shuffle briskly one minute longer.

8. 8

   Make a border of fresh boiled rice around the hot dish; dress the lobster in the center and serve hot.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 23. The excerpt below is the record exactly as published.

lobster WITH CURRY. Pick out all the meat from two good sized, fine freshly boiled and split lobsters. Cut the meat up in one-inch length equal pieces. Have a saucepan on the hot range with an ounce of very good butter; add the lobster to it and let cook for five minutes. Season with one pinch of salt and a half pinch of pepper. Place in a bowl one tablespoonful of Indian curry, with half a wine glassful of good white wine, mix well to- gether, then pour it into the lobster. Cook for two minutes. Add two gills of hot Allemande sauce

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