Potted Lobster

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 45 min Total: 45 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

2 lobsters ↝ Lobster [Shellfish]
seasoning to taste, of nutmeg, pounded mace, white pepper, and salt ↝ Oil, nutmeg butter [Fats and Oils]
seasoning to taste, of nutmeg, pounded mace, white pepper, and salt ↝ Spices, mace, ground [Spices and Herbs]
seasoning to taste, of nutmeg, pounded mace, white pepper, and salt ↝ Spices, pepper, white [Spices and Herbs]
seasoning to taste, of nutmeg, pounded mace, white pepper, and salt ↝ Salt, table, iodized [Spices and Herbs]
1/4 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
3 or 4 bay-leaves ↝ Spices, bay leaf [Spices and Herbs]

Instructions (5)

Take out the meat carefully from the shell, but do not cut it up.
Put some butter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between.
Cover with butter, and bake for 3/4 hour in a gentle oven.
When done, drain the whole on a sieve, and lay the pieces in potting-jars, with the seasoning about them.
When cold, pour over it clarified butter, and, if very highly seasoned, it will keep some time.

Original Text

POTTED LOBSTER.

278. INGREDIENTS.—2 lobsters; seasoning to taste, of nutmeg, pounded mace, white pepper, and salt; 1/4 lb. of butter, 3 or 4 bay-leaves.

Mode.—Take out the meat carefully from the shell, but do not cut it up. Put some butter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between. Cover with butter, and bake for 3/4 hour in a gentle oven. When done, drain the whole on a sieve, and lay the pieces in potting-jars, with the seasoning about them. When cold, pour over it clarified butter, and, if very highly seasoned, it will keep some time.

Time.—3/4 hour. Average cost for this quantity, 4s. 4d.

Seasonable at any time.

Note.—Potted lobster may be used cold, or as fricassee with cream sauce.

How the Lobster Feeds.—The pincers of the lobster's large claws are furnished with nobs, and those of the other, are always serrated. With the former, it keeps firm hold of the stalks of submarine plants, and with the latter, it cuts and minces its food with great dexterity. The knobbed, or numb claw, as it is called by fishermen, is sometimes on the right and sometimes on the left, indifferently.

Notes

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