Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- a handful of salt into a large kettle
- two table-spoonfuls of sweet oil
- one table-spoonful of vinegar
- salt
- cayenne
- vinegar
Directions
Put a handful of salt into a large kettle or pot of boiling water. When the water boils very hard put in the lobster, having first brushed it, and tied the claws together with a bit of twine. Keep it boiling from half an hour to an hour in proportion to its size. If boiled too long the meat will be hard and stringy. When it is done, take it out, lay it on its claws to drain, and then wipe it dry. Send it to table cold, with the body and tail split open, and the claws taken off. Lay the large claws next to the body, and the small ones outside. Garnish with double parsley.
It is scarcely necessary to mention that the head of a lobster, and what are called the lady-fingers are not to be eaten.
TO DRESS LOBSTER COLD
Put a table-spoonful of cold water on a clean plate, and with the back of a wooden spoon mash into it the coral or scarlet meat of the lobster, adding a salt-spoonful of salt, and about the same quantity of cayenne. On another part of the plate mix well together with the back of the spoon two table-spoonfuls of sweet oil, and a tea-spoonful of made mustard. Then mix the whole till they are well incorporated and perfectly smooth, adding, at the last, one table-spoonful of vinegar, and two more of oil.
This quantity of seasoning is for a small lobster. For a large one, more of course will be required. Many persons add a tea-spoonful of powdered white sugar, thinking that it gives a mellowness to the whole.
The meat of the body and claws of the lobster must be carefully extracted from the shell and minced very small. When the dressing is smoothly and thoroughly amalgamated mix the meat with it, and let it be handed round to the company.
The vinegar from a jar of Indian pickle is by some preferred for lobster dressing.
You may dress the lobster _immediately before_ you send it to table. When the dressing and meat are mixed together, pile it in a deep dish, and smooth it with the back of a spoon. Stick a bunch of the small claws in the top, and garnish with curled parsley.
Very large lobsters are not the best, the meat being coarse and tough.