Classic Seafood Recipes & Fish Recipes

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



(Boston Cooking-School Cook Book, 1896)

    2 lb. lobster.
    1 1/2 cups milk.
    Bit of bay leaf.
    3 tablespoons butter.
    3 tablespoons flour.
    1/2 teaspoon salt.
    Few grains cayenne.
    Slight grating nutmeg.
    1 teaspoon chopped parsley.
    1 teaspoon lemon juice.
    Yolks 2 eggs.
    1/2 cup buttered crumbs.

Remove lobster meat from shell and cut in dice.
Scald milk with bay leaf, remove bay leaf and make a White Sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, yolks of eggs slightly beaten, and lemon juice.
Add lobster dice, refill shells, cover with buttered crumbs, and bake until crumbs are brown. 
One-half chicken stock and one-half cream may be used for sauce if a richer dish is desired.



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