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Lobster, Haut Goût
- Difficulty
Easy
Published 2015
(Supplied to the Cleikum Club by H. Jekyl, Esq.)
Ingredients
- lobster
- white pepper
- cayenne
- mace
- cloves
- nutmeg
Method
Pick the firm meat from a parboiled lobster or two and take also the inside, if not thin and watery. Season highly with white pepper, cayenne, pounded mace, and cloves, nutmeg, and salt. Take a little well-flavoured gravy—for example, the jelly of roast veal—a few tiny bits of butter, a spoonful of soy or walnut catsup, or of any favourite flavoured vinegar, and a spoonful of red wine. Stew the
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