Five Lobster Dishes You Can Try and Enjoy!
Lobster à la Crème
- Use a freshly killed lobster, remove its meat gently, and leave its shell whole, cutting it into little pieces.
- Mix a teaspoonful of salt, a little pepper, a dash of nutmeg, a tablespoonful of vinegar, and an ounce of butter in a thin batter in a saucepan.
- Simmer gently for ten minutes, stirring constantly.
- Slowly add two tablespoons of stiff enough whipped cream, stirring till it is smooth.
- Replace the mixture in its lobster shell, cover with breadcrumbs, and burn in a quick oven.
- Serve in a folded napkin with a little parsley scattered over it at the top.
Lobster Cutlets!
- Boil a large lobster for five minutes, then break its shell, and remove its meat gently in big chunks.
- Cut its meat to a quarter of an inch thick.
- Dust each one in beaten egg, then in crumbs, and top with salt and pepper.
- Fry them for five minutes in hot fat till they turn golden.
- Serve them in a little heap of mashed potatoes in a plate, with a circle of cutlets in a circle around it.
- Serve with a dish of oyster sauce alongside it.
Lobster Patties
- Boil a lobster for 15 minutes, then break its shell and cut its meat into tiny morsels.
- Melt an ounce of butter in a saucepan and add one tablespoonful of cream and white stock.
- Stir in a teaspoonful of anchovy extract, a little seasoning to your taste, and a fistful of dried bread crumbs.
- Boil the mixture in a quick boil.
- Prepare patty pans lined with puff pastry, taking care not to make it too thin.
- First, place a small piece of bread in the middle, then a top cover of pastry.
- Bake till it turns a pretty gold color.
- Remove the cover, discard the bread, fill with warm lobster mixture, and cover with pastry cover.
- Serve at once when warm.
Lobster Salad
- For the salad, use sweet lobster, boil for 20 minutes, and cool down.
- Break the shell gently and remove the meat in big chunks, if possible.
- Set aside the coral for garnishing.
- Break the meat into little pieces add salt, pepper, and a dash of vinegar for each piece.
Chilling and Preparation:
- Obtain two crunchy, dry heads of lettuce with white, firm centers, and wash them thoroughly.
- Break the lettuce and use it in a dish, and then a layer of seasoned lobster, and go on piling ingredients in layers till all have been utilized.
Dressing:
Dress with dressing and garnish with coral when about to serve salad.
For a pleasing appearance, have thin wedges of egg, beetroot, nasturtium flowers, and radishes over parsley sprigs.
How to:
Use two egg yolks and beat them till thick, and add a little salt, half that of pepper, and a dash of mustard.
Add, beating till smooth, a slow drip of a half-pint of oil and two tablespoons of vinegar, one at a time.
Lobster Butter and Sauce
Lobster Butter:
- To make lobster butter, use hen lobster coral and roe, freshly boiled, and mix with twice its proportion of fresh butter and a dash of cayenne pepper.
- Beat till it is smooth and scarlet in hue.
- Put in small, tight saucepans and store in a cool location for future use.
Lobster Sauce:
- Melt a little butter first to make a basic sauce.
- Next, add chunks of lobster meat and one to two teaspoons of processed lobster butter, stirring lightly.
- Avoid boiling sauce when adding in lobster butter, for it will become yellow in color.
- To make it brighter, squeeze a little lemon juice in.
