Baked Scalloped Lobster

Baked Scalloped Lobster

Ingredients:
1/2 teaspoon salt
11/2 cups White

Directions:
Sauce II
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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Chapter XI − FISH 224
The 1918 Fanny Farmer Cookbook
Devilled Lobster
Scalloped lobster highly seasoned is served as Devilled Lobster. Use larger proportions of
same seasonings, with the addition of mustard.
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Curried Lobster
Prepare as Scalloped Lobster, adding to flour one−half teaspoon curry powder when making
White Sauce.
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Lobster Farci
1 cup chopped lobster
meat
Slight grating
nutmeg
Yolks 2 “hard−boiled”
eggs
1/3 cup buttered
crumbs
1/2 tablespoon chopped
parsley
Salt
1 cup White Sauce I
Pepper
To lobster meat add yolks of eggs rubbed to a paste, parsley, sauce, and seasonings to taste.
Fill lobster shells, cover with buttered crumbs, and bake until crumbs are brown.
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