To Boil Lobsters

Name: To Boil Lobsters
Ingredients: water enough to cover the lobster; a dessertspoonful to a quart of water; the lobster; a bit of butter tied in a cloth; a napkin on a large steak dish

From The housekeeper's companion, 1883

Can serve lobster meat neatly on a dish with melted butter.

Presented as published in 1883. 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

Nutrition per serving

0Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories0 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2362 mg

Potassium9.9 mg

Calcium30 mg

Iron0 mg

Magnesium9.5 mg

Phosphorus0 mg

Zinc0 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water945 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 82. The excerpt below is the record exactly as published.

To Boil Lobsters. — Put in a large kettle water enough to cover the lobster, and salt — a dessertspoonful to a quart of water; when it boils fast put in the lobster, head first, which kills it instantly; keep boiling briskly for half an hour, then take it from the water with the tongs and lay it to drain; wipe off the scum from it and rub it over with a bit of butter tied in a cloth, or some sweet oil; break off the large claws, and crack each shell without shattering, but so that they may come easily to pieces; lay a napkin on a large steak dish

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