(Directions for Cookery, 1851)
Put the lobster into boiling salt and water, and let it boil according to its size from a quarter of an hour to half an hour.
The intention is to have it parboiled only, as it is afterwards to be fricasseed.
Extract the meat from the shell, and cut it into small pieces.
Season it with red pepper, salt, and nutmeg; and put it into a stew-pan with as much cream as will cover it.
Keep the lid close; set the pan on hot coals, and stew it slowly for about as long a time as it was previously boiled. Just before you take it from the fire, stir in the beaten yolk of an egg.
Send it to table in a small dish placed on a larger one, and arrange the small claws nicely round it on the large dish.
Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp
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