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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

LOBSTER FARCI
(Boston Cooking-School Cook Book, 1896)


    1 cup chopped lobster meat.
    Yolks 2 hard boiled eggs.
    1/2 tablespoon chopped parsley.
    1 cup White Sauce.
    Slight grating nutmeg.
    1/3 cup buttered crumbs.
    Salt.
    Pepper.


To lobster meat add yolks of eggs rubbed to a paste, parsley, sauce, and seasonings to taste. Fill lobster shells, cover with buttered crumbs, and bake until crumbs are brown.
 

 

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