Stewed Lobster

Ingredients

• the meat from a boiled lobster
• a teaspoonful good butter
• salt to taste
• pepper to taste
• just enough water

Method

1. 1

   Cut lobster meat into small pieces and place in a stewpan with water.

2. 2

   Simmer for five minutes, add butter, salt, and pepper, heat to boiling, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 507. The excerpt below is the record exactly as published.

STEWED LOBSTER. Take the meat from a boiled lobster, cut it up small and put it into a stewpan with just enough water to keep it from burning and to make the gravy ; let it simmer five minutes, add a teaspoonful good butter, salt and pepper to taste, heat to boiling and serve hot. LOBSTER CROQUETTES. To the meat of a well-boiled lobster, chopped fine, add pepper, salt, and mace if liked ; mix with this one-quarter as much bread crumbs, well rubbed, as you have meat ; make it into pointed balls, with two tablespoonfuls of melted butter; roll these in beaten eggs, then in cracker dust, and fry in butter or sweet lard. Serve dry and hot and garnish with crisp parsley. This is a delicious supper dish or entree at dinner. LOBSTER SALAD. Pick the meat from the shell, cut into nice square pieces, cut up some lettuce and mix. Make a dressing of four tablespoonfuls of oil, two of vinegar, one of mustard, the yolks of two eggs, and pepper and salt to taste

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