Curry of Lobster.
A dish made with lobster meat and meat stock.
contains glutencontains dairycontains shellfishcontains meat
Ingredients
US
Metric
- 1-1/2 gills of lobster meat
- 1/2 pint of meat stock
- 2 tablespoonfuls of butter
- 1 generous tablespoonful of flour
- 1 teaspoonful of salt
- 1/6 teaspoonful of Cayenne
- 1/6 teaspoonful of white pepper
- 1 teaspoonful of curry powder
- 1 tablespoonful of minced onion
- 3 slices of toast
Make it lactose-friendly
- 2 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cut the lobster into small pieces and season with half the salt and pepper. Put the butter and onion on the fire, in a frying-pan, and cook until the onion turns a straw color; then add the flour and curry-powder and stir until brown. Gradually add the stock to this, stirring all the while. Season with the remainder of the salt and pepper, and cook for three minutes. Strain this into a saucepan, and add the lobster. Cook for five minutes. Cut the slices of toast in strips and lay in a warm dish. Pour the lobster over these and serve at once.
- The toast may be omitted, and a dish of boiled rice be served with the curry.
Nutrition (estimated, per serving)
| Calories | 355 |
|---|---|
| Protein | 9.4 g |
| Fat | 5.8 g |
| Carbs | 65.7 g |
| Fiber | 3.0 g |
| Sodium | 1206 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States