Known as a British 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. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
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.
Method
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Ingredients.
— ^ of a Ib.
of salt to each gallon of water.
Method.
— Buy the lobsters alive, and choose those that are heavy and full of motion, which is an indication of their* freshness.
When the shell is encrusted, it is a sign they are old : medium-sized lobsters are the best.
Have ready a stewpan of boiling water, sal ted in the proportion mentioned above, put in the lobsters and keep them boiling quickly from 20 to 45 minutes, according to their size, and do not forget to skim well.
If boiled too long, the meat becomes thready, and if not done enough, the spawn is not red.
Rub the shells over with a little butter or sweet oil, which must be wiped off again.
Time.— Small lobster, 20 minutes to | an hour ;
large ditto, i to J of an hour.
Average Cost, medium size, is.
to 33.
6d.
Seasonable all the year, but best from June to September.
United Kingdom
Saucepan
Slotted spoon