Lobster with Tomatoes

Ingredients

• two or three small live Lobsters
• six large tomatoes
• 6 table-spoonfuls of brown sauce
• 6 table-spoonfuls of tomato sauce
• sprinkle a little cayenne pepper
• salt
• 1 pinch of sugar
• a few drops of essence of green mint

Method

1. 1

   Boil Lobsters, pick meat, and keep warm.

2. 2

   Pound creamy part of bodies, mix with sauces, season, and strain.

3. 3

   Fry tomatoes, arrange on a dish, place Lobster meat in the center, and pour sauce over.

4. 4

   Serve with rice boiled in fish broth.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 387. The excerpt below is the record exactly as published.

Lobster with Tomatoes. — Put two or three small live Lobsters in some slightly-acidulated water, and boil them. When cooked, drain the Lobsters, pick the meat out care- fully, cut that of the tails in two, but keep the meat of the claws whole, place them in a small stewpan with a little of their liquor, and keep warm. Put the creamy part of the bodies in a mortar and pound it ; mix with it 6 table-spoonfuls each of brown sauce and tomato sauce, sprinkle a little cayenne pepper and salt in, and pass it through a fine hair sieve into a 1 ain-marie. Infuse five or six allspice in a little broth, then 2>ass it through a sieve into the sauce. Cut six large tomatoes through the middle, pick out the seeds, sprinkle pepper and salt over the tomatoes, and fry them in a little butter. Drain and arrange the tomatoes in a circle on a hot dish, put the Lobster-tails and claws in the middle, and pour the sauce over. Have some rice boiled in fish broth seasoned with salt and nutmeg, putting in when done 1 pinch of sugar and a few drops of essence of green mint

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