Scalloped Lobster

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 lb. lobster.
  • cups White Sauce II.
  • ½ teaspoon salt.
  • Few grains cayenne.
  • 2 teaspoons lemon juice.


Remove lobster meat from shell and cut in cubes. Heat in White Sauce and add seasonings. Refill lobster shells, cover with buttered crumbs, and bake until crumbs are brown. To prevent lobster shells from curling over lobster while baking, insert small wooden skewers of sufficient length to keep shell in its original shape. To assist in preserving color of shell, brush over with olive oil before potting into oven. Scalloped lobster may be baked in buttered scallop shells, or in a battered baking-dish.