Lobster Casserole

Fish and shellfish have always been cooked in pottages, the forerunners of our thick soups and casseroles, but lobster would not have been included too often, for it would always have been rare and expensive. Lobster was very popular for special occasions in Edwardian and Victorian times. They were sometimes served for breakfast, usually cold with a clarified butter, sometimes hot with a spiced sauce for a gentleman’s dinner at his London club, or in rich patties or pies.

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