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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

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


    2 lb. lobster.
    1 1/2 cups White Sauce.
    1/2 teaspoon salt.
    Few grains cayenne.
    2 teaspoons lemon juice.


Remove lobster meat from shell and cut in cubes.
Heat in White Sauce and add seasonings.
Refill lobster shells, cover with buttered crumbs, and bake until crumbs are brown.
To prevent lobster shells from curling over lobster while baking, insert small wooden skewers of sufficient length to keep shell in its original shape.
To assist in preserving color of shell, brush over with olive oil before putting into oven.
Scalloped lobster may be baked in buttered scallop shells, or in a buttered baking-dish.
 

 

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