Lobsters, Stuffed

Ingredients

• Put two live lobsters of about 1 1/2 lbs. each
• in two quarts of boiling water
• one sliced onion
• four sprigs of parsley
• two cloves
• one small bay-leaf
• one gill of vinegar
• one teaspoonful of salt
• half a gill of Madeira
• one table-spoonful of parsley chopped fine
• quarter of a salt-spoonful of red pepper
• yolks of two hard-boiled eggs

Method

1. 1

   Boil lobsters with seasonings for twelve minutes.

2. 2

   Remove and cool, then extract meat.

3. 3

   Cook mushrooms in butter, add Madeira and seasonings, then mix with lobster.

4. 4

   Fill shells with stuffing, top with breadcrumbs, and bake or broil for six minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 158. The excerpt below is the record exactly as published.

Lobsters, Stuffed cook five minutes, pour the broth over them, and cook five minutes more. Take out all the meat, strain the gravy, skim the fat from the top, wash the saucepan, and put in it one table - spoonful of butter and one table - spoonful of flour. Cook, stirring, four minutes, not to let it brown. Pour in slowly, while con- stantly stirring, the broth seasoned with one-half teaspoonful of salt, one- half salt-spoonful of white pepper, quarter of a salt-spoonful of red pep- per. Cook eight minutes, to reduce to half, remove from the fire, and add, while stirring, one-half pint of rich cream ; let it simmer for five minutes, and then add all the creamy- part of the lobster, one table-spoonful of fresh butter, and all the pieces of lobster. Do not let it boil ; pour over with care three table-spoonfuls of brandjT; light the brandy and bum it. When the flame is out, stir gently, and serve in warm, silver shells. Have % lb. of live oyster crabs, wash and drain them at the last moment, and cook them for three minutes in a little of the court-bouillon of the lobster which has been reserved. Lobster Soup, Bisque. — Pick out all the meat from a boiled lobster, pound it in a mortar with an equal quantity of butter till a fine orange- colored pulp is obtained (if there is no coral add a few drops of cochineal) ; to this add pepper, salt, and a soupgon of grated nutmeg ; take as much rolled bread-crumb or boiled rice as there is lobster pulp, soak them in stock, melt a piece of butter in a saucepan, amalgamate with it a heaped table- spoonful of sifted flour, mix the lobster pulp with the bread-crumbs or rice, and put both in the sauce- pan on the fire, stirring the contents until they thicken and come to a boil ; draw it then on one side, and carefully skim off superfluous fat ; then strain the soup through a hair sieve, make it boiling hot, and serve with croutons. Another way : — Take half a pint of cooked lobster meat cut into cubes, to be put into the soup just before serving. Take a pint of lobster meat, an equal quantity of boiled rice, and pound into a paste. Put the paste with 4 ozs. of butter and seasoning of salt, pepper, onion, celery, parslej7, mace, nutmeg, and one tablespoonful of sifted flour with a quart of chicken stock in a stew- pan and let the mixture come to a boil. Remove to back of stove and let it remain heated about an hour without boiling. Strain through a sieve ; add the reserved lobster meat and a quart of cream ; let it simmer about ten minutes. Lobster Souffle. — Pound 3 ozs. of the firm red and white flesh of a boiled hen lobster in a mortar, moisten with the whipped yolks of three eggs, a scant half-pint of cream flavored with essence of anchovies, cayenne, and a table-spoonful of sherry, and mix with a light hand with the whipped whites of three eggs. Partially fill a buttered mould with the batter, tie over a buttered round of muslin, and steam for half an hour. Slip the souf- fle on to a heated dish, pour over and around the hot coral sauce, and serve without a moment's delay. Lobster, Stewed. — Pick out the meat of one or two good-sized lobsters, excluding the fat and red parts, chop very fine, and put it into a saucepan, with a teacupful of grated bread- crumbs, a lump of butter the size of an egg, salt, half a teacupful of milk, with cayenne pepper to taste. Warm it quickly, stirring all the time, as it only needs to boil once. Serve in a covered dish. Lobsters, Stuffed. — Put two live lobsters of about 1 x/\ lbs. each in two quarts of boiling water seasoned with one sliced onion, four sprigs of parsley, two cloves, one small bay-leaf, one gill of vinegar, one teaspoonful of salt. Boil twelve minutes, and remove the lobsters ; after they are cool, cut the tails from the body, open the shells from under 139 Mussels au Gratin FISH Oysters, Baltimore in order to remove the meat, keep the shape of the shells, which are to be stuffed afterwards. Cut open the large claws neatly from the top, as they are also to be filled up and served. Cut the meat in dice half an inch square. Peel, wash, and dry Y\ lb. of fresh mushrooms, cut them in small slices, and put them in a saucepan with half a table- spoonful of butter. Cook three min- utes ; add half a gill of Madeira, one table - spoonful of parsley chopped fine, one salt-spoonful of salt, half a one of black pepper, quarter of a one of red pepper. Add the lobster, heat up for two minutes (do not boil), remove from the fire, add the yolks of two hard-boiled eggs

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