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SCALLOPED LOBSTER
(Boston Cooking-School Cook Book, 1896)
2 lb. lobster.
1 1/2 cups White Sauce.
1/2 teaspoon salt.
Few grains cayenne.
2 teaspoons lemon juice.
Remove lobster meat from shell and cut in cubes.
Heat in White Sauce and add seasonings.
Refill lobster shells, cover with buttered crumbs, and bake until crumbs are brown.
To prevent lobster shells from curling over lobster while baking, insert small wooden skewers of sufficient length to keep shell in its original shape.
To assist in preserving color of shell, brush over with olive oil before putting into oven.
Scalloped lobster may be baked in buttered scallop shells, or in a buttered baking-dish.
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