Stuffed Lobster

Ingredients

• Two pounds of lobster
• one and one half cups of cream
• and rich white stock
• bit of bay leaf
• three tablespoons of butter
• three tablespoons of flour
• yelks of two eggs
• one teaspoon of lemon juice
• one teaspoon of chopped parsley
• Season with salt
• cayenne
• and a little grated nutmeg

Method

1. 1

   Scald stock with bay leaf and remove bay leaf.

2. 2

   Melt butter, add flour, then stock and seasonings, then yolks slightly beaten, and the lemon juice.

3. 3

   When sauce is thick, add lobster and fill the shell.

4. 4

   Cover with buttered bread crumbs and brown.

5. 5

   Serve in a nest of water cresses.

Nutrition per serving

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 11. The excerpt below is the record exactly as published.

STUFFED LOBSTER. Two pounds of lobster, one and one half cups of cream and rich white stock, bit of bay leaf, three tablespoons of FISH. 39 butter, three tablespoons of flour, yelks of two eggs, one teaspoon of lemon juice, one teaspoon of chopped parsley. Season with salt, cayenne, and a little grated nutmeg. Scald stock with bay leaf and remove bay leaf. Melt but- ter, add flour, then stock and seasonings, then yelks slightly beaten, and the lemon juice. When sauce is thick, add lobster and fill the shell. Cover with buttered bread crumbs and brown. Serve in a nest of water cresses. LOBSTER CUTLETS. Melt two level tablespoonfuls of butter, add two heap- ing tablespoonfuls of flour, one teaspoonful of salt, pepper to taste, one half cup of white stock, and one half cup of cream. When smooth add one half teaspoon finely chopped parsley, one beaten egg, and enough chopped lobster, mushrooms, and truffles to make one pint. Cook a few minutes and pour out on platter, and let it get thoroughly cold (the colder the better). Shape, dip in bread crumbs, then egg, and then crumbs, and fry in hot fat. LOBSTER TIMBALS. 2 slices of stale bread. 1 pound halibut or cod. 1 egg, 1 yelk. 4 tablespoonfuls of rich cream. J tablespoon onion chopped fine. 3 tablespoonfuls of butter. 2 tablespoonfuls of flour. 1 tablespoon sherry wine. § cup of lobster. Salt and pepper to taste. Soak two slices of stale bread in water until soft, squeeze until entirely free from water, cook with a teaspoonful of butter, beating to the consistency of India rubber, then cool; put one pound of halibut or cod through a meat chopper, and then pound in a mortar. Add grad- ually one third cup of bread, one egg, one yelk, and four tablespoonfuls of rich cream; beat well. Butter timbal 40 THE BLUE RIBBON COOK BOOK. molds and spread the bread mixture on sides and bottom; fill with the following lobster filling: Saute one half tablespoonful of onion, chopped very fine, in three tablespoonfuls of butt

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