The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Ways Of Cooking Shellfish › Fried Lobster

Fried Lobster

Remove lobster meat from shell. Use tail meat, divided in fourths, and large pieces of claw meat. Sprinkle with salt, pepper, and lemon juice; dip in crumbs, egg, and again in crumbs; fry in deep fat, drain, and serve with Sauce Tartare. CLAMS UNION LEAGUE. - Page 185.

OYSTERS À LA BALLARD. - Page 181.

LOBSTER COCKTAIL. - Page 186.

FRUIT COCKTAIL. - Page 569. 2 lb. lobster

Read next

← Lobster CocktailButtered Lobster →