Lobster Croquettes

Preparation info

  • 5–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 medium-sized lobster or 1 can of lobster
  • 1 oz. butter


Chop the flesh of the lobster finely. Melt the butter in a saucepan, stir in the flour, add just under 1 gill cold water and boil well. Add the lobster, cream or milk, pinch of cayenne, salt and pepper to taste. Stir over the heat until thoroughly hot, then add the egg yolk. When the mixture begins to thicken, spread it on a plate to cool and, when ready to use, shape into croquettes. Coat with