PICKLED LOBSTER

(Directions for Cookery, 1851)

Take half a dozen fine lobsters. Put them into boiling salt and water, and when they are all done, take them out and extract all the meat from the shells, leaving that of the claws as whole as possible, and cutting the flesh of the body into large pieces nearly of the same size.

Season a sufficient quantity of vinegar very highly with whole pepper-corns, whole cloves, and whole blades of mace.

Put the pieces of lobster into a stew-pan, and pour on just sufficient vinegar to keep them well covered.
Set it over a moderate fire; and when it has boiled hard about five minutes, take out the lobster, and let the pickle boil by itself for a quarter of an hour.

When the pickle and lobster are both cold, put them together into a broad flat stone jar.
Cover it closely, and set it away in a cool place.

Eat the pickled lobster with oil, mustard, and vinegar, and have bread and butter with it.
 

LOBSTER RECIPES
 

Classic Seafood Recipes & Fish Recipes

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

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.