Lobster with Egg Balls

Ingredients

• 2-pound live lobster
• 1 tablespoonful salt
• 1 ounce butter
• 1 tablespoonful flour
• 1 pint boiling milk
• 1/2 teaspoonful nutmeg
• 1 even teaspoonful salt
• 1/2 cup of mushroom liquor
• 6 whole peppers
• 12 small button mushrooms
• the yolks of 4 hard-boiled eggs
• a little of the lobster coral, 1/2 teaspoonful melted butter
• 1 raw yolk

Method

1. 1

   Drop a 2-pound live lobster into boiling water, add 1 tablespoonful salt, cook for 26 minutes.

2. 2

   Lift from the water, cool, break open the shell, extract the meat, and cut into small pieces.

3. 3

   In a saucepan, melt 1 ounce butter, add 1 tablespoon flour, stir and cook for 2 minutes.

4. 4

   Add 1 pint boiling milk, 0.5 teaspoon nutmeg, 1 teaspoon salt, a bouquet, 0.5 cup mushroom liquor, and 6 whole peppers, cooking for 6 minutes.

5. 5

   Strain, return sauce to saucepan, add lobster meat and 12 small button mushrooms, and cook for 10 minutes.

6. 6

   Meanwhile, mix yolks of 4 hard-boiled eggs, a little lobster coral, 0.5 teaspoon melted butter, and 1 raw yolk; form into small balls, roll in flour, drop into boiling salted water, and cook for 6 minutes.

7. 7

   Arrange lobster on a hot dish, lay egg balls around it, and garnish with fleurons or serve in a Yol-au-vent.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 89. The excerpt below is the record exactly as published.

2-pound live lobster into boiling Water, add 1 tablespoonful salt, cook 26 minutes; then lift from the water and when cool enough to handle break open the shell, extract the meat, and cut it into small pieces. Place a saucepan with 1 ounce butter over the fire, add 1 tablespoonful flour, stir ahd cook 2 minutes ; add 1 pint boiling milk, Vi teaspoonful nut- meg, 1 eyen teaspoonful salt, a bouquet, Y^ cup of mushroom liquor, and 6 whole peppers, cooking 6 minutes; then strain through « sieye) return sauce to saucepan, add the lobster meat and 12 small button mushrooms, and cook 10 minutes. In the meantime mb the yolks of 4 hard-boiled eggs fine, add a little of the lobster coral, Vt teaspoonful melted butter, and 1 raw yolk; form into small balls the size of a marble, roll in flour, drop into boiling salted water, and cook 6 minutes. Arrange the lobster on a hot dish, lay the egg balls around it^ and garnish with fleurons or senre in a Yol-au-vent. Coquilled of Lobster.— Place a saucepan with 1 tablespoonful butter over the fire, add 2 tablespoonfuls finely chopped white onion, cook 5 minutes ; then add 1 pint of fine-cut boiled lobster meat, 3 tablespoonfuls sherry wine, 1 teaspoonful salt, Vt teaspoon- fal pepper, a little nutmeg, and 1 cupful of the sauce described be- LOBSTER. 185 low, cooking 10 minuteB ; fiU this mixture into 6 table shells, pour a little of the sauce oyer each one, bake 10 minutes in hot oven, and senre in a folded napkin. Sauce : Melt 1 ounce butter, add 1 tablespoonful flour, stir, and cook 3 minutes, not letting it brown ; add 1 cupful veal or chicken broth, a small bouquet, 6 whole pep- pers, Yt teaspoonf nl salt, little nutmeg, also, if handy, 6 chopped mushrooms and a little mushroom liquor, and cook 10 minutes ; re- move the bouquet and use as directed above. Devilled Lobster,— -Plaoe a sauoepan with I ounce butte? and 1 fine-chopped onion over the fire, cook 3 minutes ; add Vt cup- ful fine-chopped mushrooms, cook 5 minutes ; add 1 tablespoonful flour, stir 3 minutes ; add Va cupful white broth, 1 teaspoonf ul salt, Y4 teaspoonf ul white pepper, a sprinkle of Cf^enne pepper, 1 pint of fine-cut cooked lobster meat, stir and cook 5 minutes ; then add 1 tablespoonful fine-phopped parsley, the yolks of 2 eggs ; fill this preparation into 6 table shells, sprinkle over a little fresh-grated bread crumbs and melted butter, bake in a hot oven 10 minutes, and serve in a napkin. Lobster Patties. — Prepare a creamed lobster and fill it, when ready to serve, into hot patty cases. Lobster Chops. — Melt 1 tablespoonful butter in a small sauce- pan, add 1 fine-chopped onion and 1 crushed clove of garlic, and cook till onion is done ; then add 1 tablespoonful flour, stir a few minutes; add 1 cup of boiling water with 1 teaspoonful beef ex- tract ; season with V, teaspoonful. of each, salt, English mustard and pepper, 1 teaspoonful fine-chopped parsley, and a little Oayenne pepper; cook and stir 5 minutes; add 1 pint finely cut cooked lob- ster meat and Vs cupful fine-cut mushrooms, and cook 10 minutes, atirring often ; next add the yolks of 2 eggs and 1 whole egg, stir for 2 minutes over the fire ; then spread the mixture on a flat dish, set it aside, and when cold form the preparation into round balls, roll in bread crumbs, dip in beaten egg, and roll again in bread crambs ; form into small chops, and fry in hot fat or lard to a 186 SEA FOOD, Era golden color. Drain them on blotting paper, put a lobster claw into each chop, and serre with fried parsley and Tartar sauce. Lobster en Yol-an-Tent.— Melt 1 tablespoonful butter in a saucepan, add 1 heaping tablespoonful flour, stir and fry a few minutes without browning; add iVt cupful boiling milk, stirring until smooth ; then add a small bouquet, 6 whole peppers ; season with a little grated nutmeg, 1 even teaspoonful salt

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