Lobster à la Maître d'Hôtel

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a nice live lobster ↝ Lobster [Shellfish]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
Maître d'Hôtel butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
anchovy butter ↝ Fish, anchovy [Fish]

Instructions (5)

Plunge a nice live lobster into boiling water and a little salt, and boil it for twenty minutes.
Take it up, pull the body from the head, split both in halves, take off the claws and crack them.
Season all with a little cayenne pepper, and put a small piece of Maître d'Hôtel butter on each portion.
Serve at once on a hot dish in a pile.
Lobster prepared in this manner and served with anchovy butter is excellent.

Original Text

Lobster à la Maître d'Hôtel.
(Homard à la Maître d'Hôtel.)
Plunge a nice live lobster into boiling water and a little salt, and boil it for twenty minutes, take it up, pull the body from the head, split both in halves, take off the claws and crack them, season all with a little cayenne pepper, and put a small piece of Maître d'Hôtel butter on each portion; serve at once on a hot dish in a pile.
Lobster prepared in this manner and served with anchovy butter is excellent.

Notes

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