Scalloped Lobster in Shells
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 130. The excerpt below is the record exactly as published.
SCALLOPED LOBSTER IN SHELLS. The accompanying engraving shows shells or coquilles of fish, cooked in silver or china, and served on a stand. The fish may be prepared according to any of the recipes for scalloped or devilled fish, and served either hot or cold. Scalloped Lobster in Shells. Lobster bwled, removed from the shell, and heated in any good sauce
Cook this with the app: pantry check, scaling, and the assistant.