Scalloped Lobster

Ingredients

• Procure a nice fresh hen Lobster
• 2oz. of butter
• season with pepper
• salt
• a moderate quantity of spice
• a small quantity of cayenne pepper
• 1 table-spoonful of finely-chopped parsley
• the strained juice of half a lemon
• 2 or 3 table-spoonfuls of thick cream

Method

1. 1

   Pick out the lobster flesh and pound the spawn with butter until smooth.

2. 2

   Mince the lobster flesh and season.

3. 3

   Combine in a stewpan with parsley, lemon juice, and cream, heating until hot.

4. 4

   Fill scallop shells with the mixture, top with breadcrumbs and butter, and bake until browned.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 388. The excerpt below is the record exactly as published.

Scalloped Lobster. — (1) Procure a nice fresh hen Lobster, and pick out all the flesh ; put the spawn in a mortar with 2oz. of butter, and pound until smooth, then pass it through a fine hair sieve. Mince the flesh of the Lobster, Fig. 1097. Scalloped Lobster. and season with pepper, salt, a moderate quantity of spice, and a small quantity of cayenne pepper. Put the mince into a stewpan, with J table-spoonful of finely- chopped parsley, the strained juice of half a lemon, a Lobster — continued. small lump of butter, and 2 or 3 table-spoonfuls of thick cream

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