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Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

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LOBSTER RECIPES

 To Boil A Lobster
 To Open A Lobster (1884)
 A Fine Dish of Lobsters (1805)
 Lobster A L'Americaine (1896)
 Boudinettes of Lobster (1845)
 Broiled Live Lobster (1896)
 Lobster Chops (1903)
 Lobster Cream (1896)
 Lobster Croquettes (1896)
 Lobster Cutlets (1896)
 Lobster Cutlets (1845)
 Lobster Cutlets (1893)
 To Dress Lobster Cold (1851)
 Lobster Farci (1896)
 Fricasseed Lobster (1851)
 Halibut and Lobster (1903)
 Indian Lobster Cutlets (1845)
 Lobster a la Newburg (1903)
 Pickled Lobster (1851)
 Lobster Pie (1851)
 Potted Lobsters (1845)
 Potted Lobster (1851)
 Lobster Rissoles (1903)
 To Roast Lobsters (1805)
 Lobster Salad (1845)
 Lobster Sausages (1845)
 Scalloped Lobster (1896)
 Lobster In Shells (1903)
 Stewed Lobster (1851)
 Stuffed a la Bechamel (1896)
 Lobster Timbales (1896)


Clam Recipes
Crab Recipes
Oyster Recipes
Scallop Recipes
Shrimp Recipes

FRICASSEED LOBSTER
(Directions for Cookery, 1851)


Put the lobster into boiling salt and water, and let it boil according to its size from a quarter of an hour to half an hour.
The intention is to have it parboiled only, as it is afterwards to be fricasseed.

Extract the meat from the shell, and cut it into small pieces.
Season it with red pepper, salt, and nutmeg; and put it into a stew-pan with as much cream as will cover it.
Keep the lid close; set the pan on hot coals, and stew it slowly for about as long a time as it was previously boiled. Just before you take it from the fire, stir in the beaten yolk of an egg.

Send it to table in a small dish placed on a larger one, and arrange the small claws nicely round it on the large dish.
 

 

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