Stewed or Curried Lobster
Ingredients
- lobster
- 1 tablespoonful of butter
- 1 heaping tablespoonful of flour
- 1 large cup of either stock or milk
- 1 saltspoonful of mace
- pinch of cayenne pepper
- 1/2 teaspoonful of salt
Instructions
Cut the meat into small bits, and add the green fat, and the coral which is found only in the hen-lobster. Melt in a saucepan butter and flour. Stir smoothly together, adding slowly stock or milk, mace, cayenne pepper, and salt. Put in the lobster, and cook for ten minutes. For curry, simply add one teaspoonful of curry-powder. This stewed lobster may also be put in the shell of the back, which has been cleaned and washed, bread or cracker crumbs sprinkled over it, and browned in the oven; or it may be treated as a scallop, buttering a dish, and putting in alternate layers of crumbs and lobster, ending with crumbs. Crabs, though more troublesome to extract from the shell, are almost equally good, treated in any of the ways given.
Source
The Easiest Way in Housekeeping and Cooking (1903).
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