Home › Shellfish › Lobster Cutlets

Lobster Cutlets

a Two cups of lobster meat, two tablespoons of flour, one tablespoon of chopped parsley, three-fourths of cup of cream or milk, one tablespoon of butter, two eggs (yolks only).

Chop the fish into small pieces, using a silver knife, and adding the seasoning. Heat the milk to scalding, rub the butter and flour to a smooth paste, add this to the milk and stir until it thickens. Then add the beaten yolks of the eggs. Cook one minute and remove from the fire. Carefully add the lobster to this mixture and set aside to cool.

When cold form into balls, dip first into beaten egg and then in bread or cracker dust and fry in smoking hot fat. Drain upon soft brown paper and serve garnished with lemon.