Title: Heirloom Lobster Recipes - 01 (1712)
Categories: Seafood Info Check
Yield: 1 Info file

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To fry Lobsters.

Being boild take the meat out of the shells, and slice it long wayes, flour it, and fry it in clarified butter, fine, white, and crisp; or in place of flouring it in batter, with eggs, flour, salt, and cream, roul them in it and fry them, being fryed make a sauce with the juyce of oranges, claret wine, and grated nutmeg, beaten up thick with some good sweet butter, then warm the dish and rub it with a clove of garlick, dish the lobsters, garnish it with slices of oranges or lemons, and pour on the sauce.

To keep Lobsters a quarter of a year very good.

Take them being boild as aforesaid wrap them in course rags having been steeped in brine, and bury them in a cellar in some sea-sand pretty deep. From "The Accomplished COOK: Or, The Art and Mystery of Cookery", Boston, 1712

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