Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon flour
- 2 tablespoons bread crumbs
- 2 tablespoons butter
- 1 cup sweet cream
- 1 tablespoon salt
- two cups lobster meat
- 3 hard-boiled eggs
- salt
Directions
Lobster; 1 tablespoon flour;
l/i can mushrooms; 2 tablespoons bread crumbs;
2 tablespoons butter; 1 cup sweet cream;
3 hard-boiled eggs; 1 tablespoon salt.
Remove lobster meat and cut in small pieces, taking care to preserve shells in splitting the boiled lobster. Melt butter; add flour; cook well, and before browning, add cream, mush- rooms (chopped fine), and yolks of eggs, and bread crumbs and salt. Add to this quantity, two cups lobster meat, and cook for five minutes ; then refill the shells ; cover tops with the whites of hard-boiled eggs, chopped fine. Spread with melted butter, and bake a dark brown.
—Mrs. A. D. F. 24