(Jamaica Cookery Book, 1893)

Cut up the lobster. Put two ounces of butter and two teaspoons of chopped onions in a saucepan; add the lobster and fry for a minute or two.
Stir in one teaspoon of flour mixed smooth with water; add half a pint of milk, salt, pepper and cayenne; two teaspoons of chopped parsley.
Let it boil a little, stirring all the time:
add the lobster, give it a boil, add the two egg yolks; mix quickly and put into a dish to cool.

 When cool and firm, divide into six parts and shape like cutlets; egg and breadcrumb twice.
Put a piece of the very small claw to the end of each cutlet so as to form a bone; fry for a few minutes, as you would a sole, in plenty of lard or fat; lay on a cloth and serve on a napkin with plenty of parsley.

No sauce is needed. The lobster may be prepared, shaped and breadcrumbed some hours before wanted.



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Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp


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