Spanish Lobster in Casseroles

Ingredients

• 2-pound lobster, cooked
• 1% cup heavy cream
• 21% cups cold water
• 2 egg yolks, slightly beaten
• 1 slice carrot
• 1 tablespoon lemon juice
• 1 slice onion
• VY teaspoon salt
• Sprig parsley
• 14 teaspoon paprika
• Y2 teaspoon pepper
• 4 tablespoons butter
• 4 cup hot boiled rice
• 4 tablespoons flour
• 6 slices Broiled Tomato (p. 481)

Method

1. 1

   Cut lobster meat in small pieces.

2. 2

   Put bones and small claws in pan; add water, carrot, onion, parsley, and celery.

3. 3

   Bring to boiling point and cook until reduced to 1.5 cups.

4. 4

   Strain and pour gradually on butter and flour cooked together.

5. 5

   Bring to boiling point, add cream, egg yolks, and lobster.

6. 6

   Season with lemon juice, salt, paprika, and pepper.

7. 7

   Put 1 tablespoon rice in each buttered individual casserole.

8. 8

   Fill with lobster mixture and on top place tomato slice, brushed over with melted butter and seasoned with salt and pepper.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 102. The excerpt below is the record exactly as published.

SPANISH LOBSTER IN CASSEROLES 2-pound lobster, cooked 1% cup heavy cream 21% cups cold water 2 egg yolks, slightly beaten 1 slice carrot 1 tablespoon lemon juice 1 slice onion VY teaspoon salt Sprig parsley 14 teaspoon paprika 1 stalk celery YZ teaspoon pepper 4 tablespoons butter 4 cup hot boiled rice 4 tablespoons flour 6 slices Broiled Tomato (p. 481)

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