Stewed Lobster

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This very highly seasoned dish was sometimes made for Victorian gentlemen in their clubs for a late supper after much drinking. It was prepared at the table over a lamp.


  • 1 cooked lobster (meat removed and cut in cubes, coral reserved separately)
  • 1 oz. (30 g.) butter


Have ready all the meat from a lobster neatly cut into small cubes and slices. Put the butter into a small copper pan or chafing dish. Add the coral and stir in 2 tablespoons of strong clear stock or bouillon, 1 tablespo