Perch

Classic Seafood Recipes & Fish Recipes

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

 

LOBSTER CUTLETS
(Jamaica Cookery Book, 1893)

    Half a pound of lobster flesh
    Two ounces of butter
    Two teaspoons of chopped onions
    One teaspoon of flour
    Water
    Milk
    Salt
    Pepper
    Cayenne
    Parsley
    Two egg yolks

Cut up the lobster. Put two ounces of butter and two teaspoons of chopped onions in a saucepan; add the lobster and fry for a minute or two.
Stir in one teaspoon of flour mixed smooth with water; add half a pint of milk, salt, pepper and cayenne; two teaspoons of chopped parsley.
Let it boil a little, stirring all the time:
add the lobster, give it a boil, add the two egg yolks; mix quickly and put into a dish to cool.

 When cool and firm, divide into six parts and shape like cutlets; egg and breadcrumb twice.
Put a piece of the very small claw to the end of each cutlet so as to form a bone; fry for a few minutes, as you would a sole, in plenty of lard or fat; lay on a cloth and serve on a napkin with plenty of parsley.

No sauce is needed. The lobster may be prepared, shaped and breadcrumbed some hours before wanted.

 

 

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