To Pot a Lobster

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a live and Lobster, boil it in Salt and Water, peg it that no Water gets in; when it is cold, pick out all the Flesh and Body, take out the Gut, beat it in a Mortar fine, and season it with beaten Mace, grated Nutmeg, Pepper and Salt, mix all together, melt a little Piece of Butter, as big as a large Wallnut, mix it with the and Lobster as you are beating it; when it is beat to a Paste, put it into your Potting-pot, and put it down as close and hard as you can, then set some fresh Butter in a deep broad Pan before the Fire, and when it is all melted, take off the Skim at Top, if any, and pour the clear Butter over the Meat as thick as a Crown-piece. The Whey and Churn-milk will settle at the Bottom of the Pan; but take great Care none of that goes in, and always let your Butter be very good, or you will spoil all. Or only put the Tails, laying them as close together as you can, and pour the Butter over them. You must be sure to let the and Lobster be well boiled.