Savory Lobster

Ingredients

• Put into the chafing-dish a heaping tablespoonful of butter
• a saltspoonful of dry mustard
• as much salt
• a couple of dashes of cayenne pepper
• The meat of one large or two small ones may be used

Method

1. 1

   Put into the chafing-dish a heaping tablespoonful of butter, a saltspoonful of dry mustard, as much salt, and a couple of dashes of cayenne pepper.

2. 2

   Stir in the lobster next.

3. 3

   When it is smoking hot, put in a wineglassful of sherry and the juice of half a lemon, cook a minute longer, and serve.

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 12. The excerpt below is the record exactly as published.

Put into the chafing-dish a heaping tablespoonful of butter, a saltspoonful of dry mustard, as much salt, and a couple of dashes of cayenne pepper. Stir in the lobster next. The meat of one large or two small ones may be used, or the con- tents of a can. When it is smoking hot, put in a wineglassful of sherry and the juice of half a lemon, cook a minute longer, and serve. The wine may be omitted if desired, but its use adds much to the flavor of the dish. SOFT-SHELL CEABS, SAUTE. Remove the " apron," or loose shell, and the spongy substance on both sides of the upper shell. Sprinkle the crabs with TEtff} f0e Crustaceans 57 salt and pepper, and dip them in flour. Have boiling hot in the blazer three or four tablespoonfuls of melted butter, and fry the crabs in this. Small ones are the best for this purpose. They will require eight to ten minutes cooking, and should be browned on both sides. DEVILLED SOFT-SHELL CRABS. Spread on the crabs the paste described in the recipe for devilled lobster and saute in butter. HARD-SHELL CRABS may be cooked by recipes for curried and savory lobster

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