Escalloped Lobster
- Lobsters, above medium size
- Cream
- Milk
- Heaping Tbsp flour
- 2 Tbsps butter
- Salt
- Cayenne pepper
- Nutmeg, grated
- Bread crumbs
Put the lobsters in boiling water for half an hour. When cool enough to handle, split in 2 and remove the entrails. Dice the lobster meat and pick out all the meat from the claws.
Prepare in a farina kettle a pint of rich gravy made from equal parts of cream and milk. Thicken with flour and cream with butter. Season well with salt, cayenne pepper, and a tiny pinch of grated nutmeg. Add the lobster to the sauce. Place in a buttered baking dish and cover with bread crumbs. Place in a hot oven at 400°F for approximately ten minutes to brown.
Prepare in a farina kettle a pint of rich gravy made from equal parts of cream and milk. Thicken with flour and cream with butter. Season well with salt, cayenne pepper, and a tiny pinch of grated nutmeg. Add the lobster to the sauce. Place in a buttered baking dish and cover with bread crumbs. Place in a hot oven at 400°F for approximately ten minutes to brown.
Submitted by Aug 17, 2009
15 min 30 min 45 min
15 min 30 min 45 min