Stuffed Lobster à la Béchamel

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 lb. lobster.
  • cups milk.
  • Bit of bay leaf.
  • 3 tablespoons butter.
  • 3 tablespoons flour.
  • ½ teaspoon salt.
  • Few grains cayenne.
  • Slight grating nutmeg.
  • 1 teaspoon chopped parsley.
  • 1 teaspoon lemon juice.
  • Yolks 2 eggs.
  • ½ cup buttered crumbs.


Remove lobster meat from shell and cut in dice. Scald milk with bay leaf, remove bay leaf and make a White Sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, yolks of eggs slightly beaten, and lemon juice. Add lobster dice, refill shells, cover with buttered crumbs, and bake until crumbs are brown. One-half chicken stock and one-half cream may be used for sauce if a richer dish is desired.