To butter Lobsters another Way

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for the lobster meat
for garnish
Instructions (9)
  1. Parboil your lobsters, then break the shells, pick out all the meat, and cut it small.
  2. Take the meat out of the body and mix it fine with a spoon in a little white wine (e.g., one spoonful of wine for a small lobster).
  3. Put the meat, wine, a blade of mace, a little lemon pepper, and salt into a sauce-pan.
  4. Let it stew all together for a few minutes.
  5. Stir in a piece of butter and shake the sauce-pan until the butter is melted.
  6. Add a spoonful of vinegar.
  7. Add enough bread crumbs to make the mixture thick.
  8. When hot, pour it into a plate.
  9. Garnish with the chine of a lobster cut in four, peppered, salted, and broiled.
Original Text
To butter Lobsters another Way. PARBOIL your lobsters, then break the shells, pick out all the meat, cut it small, take the meat out of the body, mix it fine with a spoon in a little white wine. For example, a small lobster, one spoonful of wine; put it into a sauce-pan with the meat of the lob- ster, four spoonfuls of white wine, a blade or mace, a little lemon pepper and salt. Let it stew all together a few minutes, then stir in a piece of butter, shake your sauce-pan round till your butter is melted, put in a spoonful of vinegar, and then in as many crumbs of bread as will make it thick enough. When it is hot, pour it into your plate, and garnish with the chine of a lobster cut in four, peppered, salted, and broiled. This makes a pretty plate; or a fine dish with two or three lobsters. You may add one tea-spoon- ful of fine sugar to your sauce.
Notes
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