Lobster in the Shell

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

two tablespoonfuls of velouté
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
the lobster minced ↝ Lobster [Shellfish]
the cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
brown bread-crumbs ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]
liquefied butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Divide the lobster without breaking the shell, remove the soft part and the flesh, and clean the shell well.
Stir together over the fire two tablespoonfuls of velouté, a pat of butter, salt, and cayenne pepper.
When quite hot add to it the lobster minced and the cream, stir it for a minute, then pour this mixture into the shell.
Smooth it with a hot knife, strew it with brown bread-crumbs, baste it with liquefied butter, make it very hot, and brown with a salamander or a red-hot shovel.

Original Text · last edited 4 days ago

Lobster in the Shell.—Divide the lobster without breaking the shell, remove the soft part and the flesh, and clean the shell well. Now stir together over the fire two tablespoonfuls of velouté, a pat of butter, salt, and cayenne pepper, and when quite hot add to it the lobster minced and the cream, stir it for a minute, then pour this mixture into the shell, smooth it with a hot knife, strew it with brown bread-crumbs, baste it with liquefied butter, make it very hot, and brown with a salamander or a red-hot shovel.

Notes

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