Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 cup chopped lobster meat.
  • Yolks 2 hard boiled eggs.
  • ½ tablespoon chopped parsley.
  • 1 cup White Sauce I.
  • Slight grating nutmeg.
  • cup buttered crumbs.
  • Salt.
  • Pepper.


    To lobster meat add yolks of eggs rubbed to a paste, parsley, sauce, and seasonings to taste. Fill lobster shells, cover with buttered crumbs, and bake until crumbs are brown.