Home › Fish, Eggs, and Sauces › Lobster

Lobster

(Mariner's Style.) Boil and cut into dice the meat of a lobster, add 2 onions, chopped fine, a bit of garlic, 2 ounces of butter, and then 1/2 cup of white stock, mixed with the yolks of two eggs. Add parsley, salt, and pepper, cook carefully 20 minutes, add a spoonful of lemon juice and a glass of white wine. Serve in the casserole in which it was cooked.

SHRIMPS. (as cooked in Nancy.) Parboil, cut into dice, and fry 18 shrimps with 1/2 ounce of butter and 1 ounce of chopped ham. Add 1 cup of white broth, parsley, salt and pepper, and the juice of a lemon. Pour into a dish over squares of toast. LOBSTER. (a la Careme.) Boil, pick, and mince the meat of a large lobster, add salt, pepper, lemon juice, or a tablespoonful of tarragon vinegar, 2 ounces of butter, as much flour, and 1/2 cup each of cream and stock. Cover with bread-crumbs and bake 1/2 hour.