Home › Shellfish › Lobster Cream

Lobster Cream

Chop the meat of a two-pound lobster fine. Cook half a cup of stale bread crumbs in half a cup of milk for ten minutes. Add to this a fourth of a cup of cream, two teaspoons of anchovy essence, half a teaspoon of salt, a few grains of cayenne and the whites of three eggs beaten stiff. Turn into a buttered oval mold, set in a pan of hot water, cover the top of the dish with buttered paper and bake twenty minutes in a moderate oven.-See Page XXVII.