Pilau of Lobster

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

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

Ingredients (22)

For boiling the lobster

a live lobster ↝ Lobster [Shellfish]
a quart of fish stock or water ↝ Soup, stock, fish, home-prepared [Soups, Sauces, and Gravies]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a piece of cinnamon about two inches long ↝ Sugar, cinnamon [Sugars and honey]
a good pinch of saffron ↝ Spices, saffron [Spices and Herbs]
eighteen cardamons ↝ Cowpeas, young pods with seeds, raw [Vegetables and Vegetable Products]
three large whole onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs (thyme, parsley, and bayleaf)
a piece of garlic the size of a clove ↝ Garlic, raw [Vegetables and Vegetable Products]

For cooking the rice

three quarters of a pound of blanched Patna rice ↝ Wild rice, raw [Cereal Grains and Pasta]
a quarter of a pound of butter or beef dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]

For seasoning the lobster meat

ginger and salt ↝ Ginger root, raw [Vegetables and Vegetable Products]

For frying the onions

three or four onions ↝ Onions, raw [Vegetables and Vegetable Products]
ground ginger and salt ↝ Spices, ginger, ground [Spices and Herbs]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

For frying almonds, raisins, and tomatoes

two ounces of blanched almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
the same weight of stoned raisins ↝ Raisins [Dried fruits]
three or four small raw sliced tomatoes ↝ Tomatoes, raw [Tomatoes]
ground ginger and salt ↝ Spices, ginger, ground [Spices and Herbs]

For garnish

bunches of almonds, raisins, tomatoes, and onions prepared as above ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
little bunches of finely chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (11)

Put a live lobster into a quart of fish stock or water with a teaspoonful of salt, and boil gently for half an hour with six cloves, a piece of cinnamon about two inches long, a good pinch of saffron, eighteen cardamons, three large whole onions, a bunch of herbs (thyme, parsley, and bayleaf), and a piece of garlic the size of a clove.
Strain off the stock.
Put the stock into a stewpan with three quarters of a pound of blanched Patna rice and a quarter of a pound of butter or beef dripping to cook till tender, which will take about one hour.
Remove the meat from the lobster, season it with ginger and salt, and cut it up into neat pieces.
Arrange the rice round the sides on the bottom of the pan.
Put the lobster in the centre, and let it remain on the stove for a quarter of an hour.
Cut three or four onions in round thin slices, season with ground ginger and salt, and fry them in clarified butter till crisp and a pretty golden colour.
Strain the fried onions and keep them warm.
Fry similarly two ounces of blanched almonds, the same weight of stoned raisins, and three or four small raw sliced tomatoes, and season them with ground ginger and salt.
Turn the rice out on to a hot dish and arrange with the lobster on the top of the rice.
Garnish it with bunches of almonds, raisins, tomatoes, and onions prepared as above; also little bunches of finely chopped parsley.

Original Text

Pilau of Lobster.
(Pilau de Homard.)
Put a live lobster into a quart of fish stock or water with a teaspoonful of salt, and boil gently for half an hour with six cloves, a piece of cinnamon about two inches long, a good pinch of saffron, eighteen cardamons, three large whole onions, a bunch of herbs (thyme, parsley, and bayleaf), and a piece of garlic the size of a clove; then strain off the stock and put it into a stewpan with three quarters of a pound of blanched Patna rice and a quarter of a pound of butter or beef dripping to cook till tender, which will take about one hour; remove the meat from the lobster, season it with ginger and salt, and cut it up into neat pieces; arrange the rice round the sides on the bottom of the pan; put the lobster in the centre, and let it remain on the stove for a quarter of an hour. Cut three or four onions in round thin slices, season with ground ginger and salt, and fry them in clarified butter till crisp and a pretty golden colour; then strain and keep them warm. Fry similarly two ounces of blanched almonds, the same weight of stoned raisins, and three or four small raw sliced tomatoes, and season them with ground ginger and salt. Turn the rice out on to a hot dish and arrange with the lobster on the top of the rice, and garnish it with bunches of almonds, raisins, tomatoes, and onions prepared as above; also little bunches of finely chopped parsley and

Notes

—