To Butter Lobsters another Way

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Parboil your Lobsters, then break the Shells, and pick out all the Meat, cut it small, take the Meat out of the Body, mix it line with a Spoon in a little White Wine: For example, a small and Lobster one Spoonful of Wine, put it into a Sauce pan with the Meat of the and Lobster, and four Spoonfuls of White Wine, a Blade of Mace, a little beaten Pepper, and Salt; let it stew all together a few Minutes, then stir in a Piece of Butter, shake your Sauce-pan round till your Butter is melted, and put in a Spoonful of Vinegar, then strew in as many Crumbs of Bread as will make it thick enough. When it is hot, pour it into your Plate, and Garnish with the Chine of a Lobster, cut in four, peppered, salted, and broiled. This makes a pretty Plate, or a fine Dish with two or three Lobsters. You may add one Tea Spoonful of fine Sugar to your Sauce.