Perch

Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

 

LOBSTER CHOPS

("The Settlement" Cook-Book, 1903)


Chop the boiled meat of two large lobsters.

Make a white cream sauce of one ounce butter, two tablespoons flour and one cup milk. Boil thoroughly, and add the lobster meat.
Add a little grated onion, chopped parsley, salt and cayenne pepper.

After cooking three minutes, remove from stove.
Divide in heaps, about ten, on a piece of clean paper, and cool thoroughly.
Form into chop shape, and roll in egg and then in grated bread crumbs.

Fry in smoking hot fat.
Serve with a claw in each, to represent the bone.

Serve very hot, with Tartare sauce.
 

 

 

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