Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lobster | 100g cooked | 98 |
| Crab | 100g cooked | 97 |
| Sauce | 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
- a pint of good white sauce
- two crabs can be served in one shell when a dish of handsome appearance is requi
- one shell when a dish of handsome appearance is required
- two moderate-sized lobsters
- three quarters of a pint of good white sauce
Directions
Dressed Lobster. ]
Before a lobster is sent to table take off the large claws, hold each of them firmly with the edge upwards, and with a quick light blow from a cutlet bat or ought else convenient for the purpose, crack the shell without disfiguring the fish. Split the tail open with a very sharp knife and dish the lobster in the manner shown in the engraving, either with, or without a napkin under it. When the soft part of the body is required to mix with the dressing, take it out before it is served, and add it to the _remoulade_, or other sauce with which it is to be mingled. The shrimp _chatney_ of Chapter VI. is a wholesome accompaniment to this fish; which we must remark here should be sparingly eaten, or altogether avoided, by persons in delicate health, and especially at night. It is too much the fashion to serve it as a supper dish at parties; and it sometimes produces dangerous attacks of indigestion and other illness. The flesh of the crab is much lighter. This is served in the shell, which should be entirely emptied and nicely cleaned out; the sides filled with the white flesh divided into small flakes, and the centre with the soft part or _cream_ as it is called.
Dressed Crab. ]
The flesh of two crabs can be served in one shell when a dish of handsome appearance is required, and the sauce can be mixed with it the instant before it is sent to table, though it will be whiter, and of better appearance without it. The centre may be filled with a red Imperial _Mayonnaise_, when a good effect is wanted. For other appropriate sauces see Chapter VI.
LOBSTERS, FRICASSEED, OR AU BÉCHAMEL. (ENTRÉE.)
Take the flesh from the claws and tails of two moderate-sized lobsters; cut it into small scallops or dice; heat it slowly quite through in about three quarters of a pint of good white sauce or _béchamel_; and serve it when it is at the point of boiling, after having stirred briskly to it a little lemon-juice just as it is taken from the fire. The coral, pounded and mixed gradually with a few spoonsful of the sauce, should be added previously. Good shin of beef stock made without vegetables (see page 97), and somewhat reduced by quick boiling, if mixed with an equal proportion of cream, and thickened with arrow-root, will answer extremely well in a general way for this dish, which is most excellent if well made. The sauce should never be thin; nor more than sufficient in quantity to just cover the fish. For a second course dish, only as much must be used as will adhere to the fish, which after being heated should be laid evenly into the shells, which ought to be split quite through the centre of the backs in their entire length, without being broken or divided at the joint, and nicely cleaned. When thus arranged, the lobster may be thickly covered with well dried, fine, pale fried crumbs of bread, or with unfried ones, which must then be equally moistened with clarified butter, and browned with a salamander. A small quantity of salt, mace, and cayenne, may be required to finish the flavouring of either of these preparations.