STUFFED LOBSTER À LA BECHAMEL

(Boston Cooking-School Cook Book, 1896)


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.

 

LOBSTER RECIPES
 

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Classic Seafood Recipes & Fish Recipes

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

 

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