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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

STEWED LOBSTER.
(Directions for Cookery, 1851)


Having boiled the lobster, extract the meat from the shell, and cut it into very small pieces.
Season it with a powdered nutmeg, a few blades of mace, and cayenne and salt to your taste.
Mix with it a quarter of a pound of fresh butter cut small, and two glasses of white wine or of vinegar.
Put it into a stew-pan, and set it on hot coals.
Stew it about twenty minutes, keeping the pan closely covered lest the flavour should evaporate.
Serve it up hot.

If you choose, you can send it to table in the shell, which must first be nicely cleaned.
Strew the meat over with sifted bread-crumbs, and brown the top with a salamander, or a red hot shovel held over it.
 

 

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