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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 PIE.
(Directions for Cookery, 1851)


Put two middle-sized lobsters into boiling salt and water.
When they are half boiled, take the meat from the shell, cut it into very small pieces, and put it into a pie dish.
Break up the shells, and stew them in a very little water with half a dozen blades of mace and a grated nutmeg.
Then strain off the liquid.
Beat the coral in a mortar, and thicken the liquid with it.
Pour this into the dish of lobster to make the gravy.
Season it with cayenne, salt, and mushroom catchup, and add bits of butter.
Cover it with a lid of paste, made in the proportion of ten ounces of butter to a pound of flour, notched handsomely, and ornamented with paste leaves.
Do not send it to table till it has cooled.
 

 

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