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Lobsters Broiled in the Shell
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. F. M. Stall, Chicago, IL.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
159Calories
9 gProtein
27 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein8.9 g
Carbohydrates27 g
Fiber6.8 g
Sugars3 g
Total Fat4.8 g
Saturated Fat0.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol32 mg
Sodium114 mg
Potassium590 mg
Calcium62 mg
Iron2.9 mg
Magnesium53 mg
Phosphorus132 mg
Zinc1.6 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A520 mcg
Vitamin E7.7 mg
Vitamin K20 mcg
Vitamin B60.7 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate57 mcg
Choline31 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 160. The excerpt below is the record exactly as published.
LOBSTERS BROILED IN THE SHELL.— Kill the lobster by cutting the tail off with one stroke of the knife, just where it joins the body: With another clean cut, divide it lengthwise into two equal parts, shell and all. Take out the coral, the one long intestine, and the stomach. Crack the claws with a hammer. Put on a buttered broiler, split side downward, and broil over a fierce fire. As soon as the juice begins to run freely, withdraw long enough to wash liberally with melted butter, and return to the fire, turning often to keep in the juices. Cook about 10 minutes on the split or flesh side, and 8 minutes on the other. Have ready a sauce made by rubbing 2 tablespoons of flour to a cream with lemon juice and finely minced parsley, adding a little cayenne
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