Roast Lobster

Ingredients

• 1 lobster
• 1 oz. butter
• oil
• A squeeze of lemon juice

Method

1. 1

   Prepare the lobster as for broiling, place it on a roasting tin with the flesh side up.

2. 2

   Cook in a good oven for 20 to 30 minutes, basting frequently with oil or melted butter.

3. 3

   Season with pepper and salt, crack the claws before serving, and garnish with parsley and lemon.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 173. The excerpt below is the record exactly as published.

Roast Lobster Prepare the lobster in the same way as for broiling, and place it on a roasting tin with tho flesh side uppermost. Cook it in a good oven from 20 to 30 minutes according to size, and baste it frequently with oil or melted butter. Season it with pepper and salt, crack the big claws before serving, and garnish with parsley and cut lemon. 308. Lobster Cream, Hot (Creme de Homard) 1 small lobster. 2 oz. bread-crumbs. 1 oz. butter. 1 gill milk or fish stock. 1 gill double cream. Pepper, salt. A squeeze of lemon juice. 1 white of egg. Cardinal sauce. Pick all the meat from a boiled lobster (see above), and reserve the coral for the sauce. Chop the meat finely, being careful to remove any pieces of shell, and put it into a basin with the bread-crumbs and the butter. Heat the milk and pour it over the ingredients in the basin, cover with a plate, and soak for 10 minutes. Put the cream into another basin, and whip it with a wire whisk until stiff; and beat up the white of egg on a plate with a knife. Stir these two lightly into the other in- gredients, and season to taste with pepper, salt, and a squeeze of lemon juice. Pour the mixture into a well-greased souffle mould, cover with greased paper, and steam very gently until firm to the touch. Turn out carefully on to a hot dish, and pour cardinal sauce (Recipe 712) round the base. Time to steam, about § hour. Sufficient for 4 or 5 persons. FISH 109 309. Lobster Cutlets (Cotelettes de Homard) 1 medium-sized lobster. 1 oz. butter, oz. flour. 1 gill water or fish stock. Cayenne and salt. 1 table-sp. cream. A squeeze of lemon juice. A little mustard. Lobster coral. \ oz. butter. Egg and bread-crumbs. Remove all the flesh from a boiled lobster (see p. 108) and chop it very finely, carefully keeping back any little pieces of shell. Reserve the lobster coral, should there be any, wash it and dry it in a cool oven, then pound with the \ oz. of butter, and rub it through a sieve. This is called lobster butter, and it will give a pretty pink colour to the cutlet mixture. Now make a panada with the butter, flour, and fish stock or water, add to it the Lobster Cutlets chopped lobster, lobster butter, cream and season- ing, and mix well together. Spread out the mixture smoothly on a flat plate, and set it aside until cold. Then divide in ten equal portions, which form into cutlets, egg and bread-crumb and fry as directed for Eish Cutlets (Recipe 342). When ready, put a small claw or piece of the red feeler into the narrow end of each, to imitate the bone of the cutlet, and serve garnished with parsley. Note. — Tinned lobster may be used instead of fresh lobster if wished. Sufficient for 10 or 12 cutlets. 310. Lobster a I’Americaine (Homard a l’Americaine) 1 lobster

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