Buttered Lobsters

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
For the lobster mixture
For topping
Instructions (12)
  1. Boil two lobsters till half done.
  2. Take off the tails and cut the bodies in halves.
  3. Pick out the meat and leave the shells whole.
  4. Break the tails and claws.
  5. Cut the meat very small.
  6. Put the meat into a stewpan with essence of ham, fresh butter, consumé, cream, beaten mace, chopped eschallot, chopped parsley, and a few breadcrumbs.
  7. Mix all together over a fire for five minutes.
  8. Season to the palate with cayenne pepper, salt, and lemon juice.
  9. Fill the reserved shells with the mixture.
  10. Strew fine breadcrumbs over the filled shells.
  11. Bake them gently twenty minutes.
  12. When they are to be served up, colour the crumbs with a salamander.
Original Text
Buttered Lobsters. Boil two lobsters till half done; then take off the tails, cut the bodies in halves,[177] pick out the meat, and leave the shells whole. Then break the tails and claws, cut the meat very small, put it into a stewpan with a table spoonful of the essence of ham, two ounces of fresh butter, consumé and cream half a gill of each, a little beaten mace, one eschallot and parsley chopped very fine, and a few breadcrumbs. Then mix all together over a fire for five minutes, season to the palate with cayenne pepper, salt, and lemon juice; fill the reserved shells with the mixture, strew fine breadcrumbs over, and bake them gently twenty minutes. When they are to be served up colour the crumbs with a salamander. N. B. In the same manner may be done a pickled crab.
Notes
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