Home › The Principles of Cookery › Lobster, Scalloped

Lobster, Scalloped

Take a freshly-boiled hen lobster. Divide the shell into halves without injuring it, take out all the meat, cut it into dice, and put it aside for a short time. Pound the spawn and coral in a mortar, with an ounce of fresh butter, a tea-spoonful of salt, a tea-spoonful of pepper, and a blade of mace, pounded; add a tea-spoonful of anchovy, two table-spoonfuls of white sauce, and a tea-spoonful of strained lemon-juice. Stir all gently over the fire for ten minutes, then put in the meat of the lobster and the beaten yolks of two eggs. When quite hot turn the mixture into the two halves of the lobster shell, strew bread-crumbs over, brown them with a salamander, and serve on a folded napkin. Garnish with parsley. Probable cost, 2s. 6d. to 3s. 6d. Sufficient for five or six persons.