Lobster with Meat Glaze

Ingredients

• four or five freshly boiled lobsters
• one-fourth pint of melted meat glaze
• two tablespoonfuls of sherry wine
• three tablespoonfuls of bread-crumbs
• six tablespoonfuls of butter
• a little cayenne
• two tablespoonfuls of vinegar

Method

1. 1

   Remove the claws from the lobsters and split them lengthwise.

2. 2

   Pick the meat from the tails and arrange on a hot dish.

3. 3

   In a saucepan, combine melted meat glaze and sherry, boil, then set aside.

4. 4

   Mix breadcrumbs with butter, parsley, and cayenne, then add to the glaze to thicken.

5. 5

   Incorporate pounded lobster body meat mixed with vinegar.

6. 6

   Pour sauce over the lobster and serve immediately.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 44. The excerpt below is the record exactly as published.

four or five freshly boiled lobsters and split them in two lengthwise ; pick the meat from the tails to trim it and arrange the pieces in a circle on a hot dish, placing the claws in the center. Put one-fourth pint of melted meat glaze in a small saucepan with two tablespoonfuls of sherry wine; boil, and then move the saucepan to the side of the fire. Mix three tablespoonfuls of bread- crumbs with six tablespoonfuls of butter, a little chopped parsley and a little cayenne. Add this gradually to the meat glaze mixture so as to thicken it ; mix with this the creamy part that is taken from the body of the lobster, pounded, passed through a sieve and worked up with two tablespoonfuls of vinegar

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