(Modern Cookery, 1845)
Separate carefully the flesh of freshly-boiled lobsters from the shells, and from the tough red skin of the tails, mince the fish up quickly with a very sharp knife, turn it immediately into a large mortar, and strew over it a mixed seasoning of fine cayenne, pounded mace, lightly grated nutmeg, and salt: this last should be sparingly used in the first instance, and it should be reduced to powder before it is added.
Pound the lobsters to a perfect paste with from two to three ounces of firm new butter to each fish if of large size, but with less should it be small; and the lobster-coral previously rubbed through a sieve, or with a portion of it only, should any part of it be required for other purposes.
When there is no coral, a fine colour may be given to the mixture by stewing the red skin of the tails VERY softly for ten or twelve minutes in part of the butter which is used for it, but which must be strained and left to become perfectly cold before it is mingled with the fish.
The degree of seasoning given to the mixture can be regulated by the taste; but no flavour should predominate over that of the lobster itself; and for all delicate preparations, over-spicing should be particularly avoided.
A quart or more of fine brown shrimps, if very fresh and quickly shelled at the instant of using, may be chopped up and pounded with the lobsters with excellent effect.
Before the mixture is taken from the mortar it should be placed in a cool larder, or set over ice for a short time, to render it firm before it is pressed into the potting-pans or moulds.
In putting it into these, be careful to press it into a compact, even mass; smooth the surface, run a little clarified butter over, when it is only just liquid, for if hot it would prevent the fish from keeping — and send the lobster to table, neatly garnished with light green foliage; or with ornamentally-cut paper fastened round the mould; or with a small damask napkin tastefully arranged about it.
Obs. — By pounding separately part of the white flesh of the fish, freed from every particle of the skin, and by colouring the remainder highly with the coral of the lobster, and then pressing the two in alternate and regular layers into a mould, a dish of pretty appearance is produced, which should be turned out of the mould for table. Ham and turkey (or any other white meat) are often potted in this way.
Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp
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