Stuffed Lobster A La Bechamel

Ingredients

• 2-pound lobster, cooked
• VY teaspoon salt
• 14% cups milk
• Few grains cayenne
• Bit of bay leaf
• Slight grating nutmeg
• 3 tablespoons butter
• 3 tablespoons flour
• 2 egg yolks, slightly beaten
• 1 teaspoon lemon juice
• Y% cup buttered crumbs

Method

1. 1

   Remove lobster meat from shell and cut in dice.

2. 2

   Scald milk with bay leaf, remove bay leaf, and make white sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, egg yolks, and lemon juice.

3. 3

   Add lobster dice, fill shells, cover with buttered crumbs, and bake in hot oven (450° F.) until crumbs are brown.

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 101. The excerpt below is the record exactly as published.

STUFFED LOBSTER A LA BECHAMEL 2-pound lobster, cooked VY teaspoon salt 14% cups milk Few grains cayenne Bit of bay leaf Slight grating nutmeg 3 tablespoons butter 1 teaspoon chopped parsley 3 tablespoons flour 2 egg yolks, slightly beaten 1 teaspoon lemon juice Y% cup buttered crumbs

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