To make a Fine Dish of Lobsters

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take three Lobsters, boil the largest as above, and froth it before the Fire; take the other two boiled, and butter them as in the foregoing Receipt. Take the two Body-shells, heat them hot, and fill them with the buttered Meat; lay the large and Lobster in the Middle, and the two Shells on each Side; and the two great Claws of the middle and Lobster at each End; and the four Pieces of Chines of the two Lobsters broiled, and laid on each End. This, if nicely done, makes a pretty Dish.