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Deviled Lobster

  • 1 lobster, boiled
  • Mustard
  • Cayenne pepper
  • Salt
  • Table sauce
  • Vinegar
  • 1 heaping tsp butter
Take out all the meat from the boiled lobster, reserving the coral. Season highly with mustard, cayenne pepper, salt and some kind of table sauce. Stir constantly until well mixed.

Put in a covered saucepan with just enough hot water to keep from burning. Rub the coral smooth, moistening with vinegar until it is thin enough to pour easily. Stir into the saucepan.

The dressing should be prepared before the meat is put on the fire. The dressing also needs to have boiled only once before the coral is put in.

Slowly stir in the butter. When it boils again, it is done. Take out at once. Too much cooking toughens the meat.
Submitted by Tess M Jul 6, 2009
15 min 30 min 45 min

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