French Savoury Lobster
From 'Please, M'm, the butcher!' (1903).
A historical recipe
'Please, M'm, the butcher!', by Beatrice Guarracino and University of Leeds. Library (1903).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 1 Lobster.
- Mace.
- Butter.
- Breadcrumbs.
- 1 tablespoonful Cream.
- Cayenne.
- 1 gill White Sauce.
- Cut the Lobster straight down the middle, take out the meat and clean the shell thoroughly.
- Put the Sauce, Cream and seasoning into a'stewpan, add the Lobster meat cut into small pieces, and simmer for 5 minutes.
- Arrange the meat neatly in the shell, spread Breadcrumbs over, sprinkle with little bits of Butter, and brown before the fire or in the oven.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife