Potted Lobster

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 8 ingredients

Contains Milk Read from the ingredients, not verified. Check labels.

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.
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.

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.
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.