Lobster Cutlets


Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups chopped lobster meat.
  • Ā½ teaspoon salt.
  • Few grains cayenne.
  • Few gratings nutmeg.
  • 1 teaspoon lemon juice.
  • Yolk 1 egg.
  • 1 teaspoon finely chopped parsley.
  • 1 cup Thick White Sauce.


    Mix ingredients in order given, and cool. Shape in form of cutlets, crumb, and fry same as croquettes. Make a cut at small end of each cutlet, and insert in each the tip end of a small claw. Stack around a mound of parsley. Serve with Sauce Tartare.