Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Lobster | 100g cooked | 98 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 cupfuls of boiled lobster meat
- 1 cupful of milk
- 2 tablespoonfuls of butter
- 1 tablespoonful of flour
- 2 tablespoonfuls of bread crumbs
- 1 tablespoonful of salt
- 1 tablespoonful chopped parsley
- one tablespoonful of butter
- one tablespoonful of flour
- one cupful of milk slowly
- 3 hard-boiled eggs
- 1/4 nutmeg
- one half inch square
- two parts of the shell together
- two lobsters is used
- two tail-shells may be fitted into one body shell
- one body shell
- cayenne
- pepper
- salt
- parsley
Directions
2 cupfuls of boiled lobster meat. 1 cupful of milk or cream. 2 tablespoonfuls of butter. 1 tablespoonful of flour. Yolks of 3 hard-boiled eggs. 2 tablespoonfuls of bread crumbs. 1 tablespoonful of salt. 1 tablespoonful chopped parsley. 1/4 nutmeg. Dash of cayenne pepper or of paprica.
Put into a saucepan one tablespoonful of butter; when it bubbles add one tablespoonful of flour; cook, but not brown; add one cupful of milk slowly, and stir until smooth; then remove it from the fire; add the salt, the pepper, the parsley, the yolks mashed fine, and lastly the lobster meat cut into pieces one half inch square. (Use a silver knife to cut lobster.) Be careful, in mixing, not to break the meat. Have the shell from which the meat was taken carefully washed and dried, leaving on the head; cut out neatly the inside shell of the tail-piece, and fit the two parts of the shell together. As the shell contracts in cooking, it is well to trim off a little from the sides of the body shell in order to leave an opening wide enough to admit a spoon in serving. Put the meat mixture into the shell. Cover the top with the bread crumbs, which have been moistened with one tablespoonful of butter. Place it in the oven for a few minutes to brown. If the meat of two lobsters is used, the shells of both may be used, or the two tail-shells may be fitted into one body shell, which will then hold all the meat.