To Pot a Lobster

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
lobster preparation
Instructions (9)
  1. Take a live lobster, boil it in salt and water, and peg it that no water gets in.
  2. When it is cold, pick out all the flesh and body, take out the gut, beat it in a mortar fine, and season it with beaten spices, grated nutmeg, pepper and salt.
  3. Mix all together, melt a little piece of butter as big as a large walnut, and mix it with the lobster as you are beating it.
  4. When it is beat to a paste, put it into your potting-pot and put it down as close and hard as you can.
  5. Then set some fresh butter in a deep broad pan before the fire, and when it is all melted, take off the scum at the top, if any, and pour the clear butter over the meat as thick as a crown piece.
  6. The whey and churn milk will settle at the bottom of the pan; but take great care none of that gets in, and always let your butter be very good, or you will spoil all.
  7. Or only put the meat whole, with the body mix'd among it, laying them as close together as you can, and pour the butter over them.
  8. You must be sure to let the lobster be well boiled.
  9. A middling one will take half an hour boiling.
Original Text
To Pot a Lobster. TAKE a live lobster, boil it in salt and water, and peg it that no water gets in; when it is cold, pick out all the flesh and body, take out the gut, beat it in a mortar fine, and season it with beaten spices, grated nutmeg, pepper and salt. Mix all together, melt a little piece of butter as big as a large walnut, and mix it with the lobster as you are beating it; when it is beat to a paste, put it into your potting-pot and put it down as close and hard as you can; then set some fresh butter in a deep broad pan before the fire, and when it is all melted, take off the scum at the top, if any, and pour the clear butter over the meat as thick as a crown piece. The whey and churn milk will settle at the bottom of the pan; but take great care none of that gets in, and always let your butter be very good, or you will spoil all: Or only put the meat whole, with the body mix'd among it, laying them as close together as you can, and pour the butter over them. You must be sure to let the lobster be well boiled. A middling one will take half an hour boiling.
Notes
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