Escaloped Lobster.
A dish that starts with cream or stock and finishes with butter.
contains glutencontains dairycontains shellfishcontains meat
Ingredients
US
Metric
- 3 gills of lobster
- 240 ml cream or stock
- 1-1/2 tablespoonfuls of butter
- 240 ml grated bread crumbs
- 1 teaspoonful of salt
- 1/8 teaspoonful of Cayenne
- 1 tablespoonful of flour
Make it lactose-friendly
- 1/2 pint of cream or stock → lactose-free cream or coconut cream
- 1-1/2 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mix in a saucepan one tablespoonful of the butter and all the flour. Have the stock or cream hot, and pour it gradually on the butter and the flour, stirring all the time. Add half the salt and pepper, and cook for one minute. Have the lobster cut fine, and seasoned with the other half of the salt and pepper. When the sauce has cooked for one minute, add the lobster. Now pour the mixture into a shallow escalop dish. Sprinkle the grated bread crumbs on this, and then dot with the half tablespoonful of butter. Bake in a hot oven for fifteen minutes.
- If cream be used, measure the flour lightly; but if stock be taken, allow a generous tablespoonful.
Nutrition (estimated, per serving)
| Calories | 462 |
|---|---|
| Protein | 11.5 g |
| Fat | 18.9 g |
| Carbs | 60.6 g |
| Fiber | 2.7 g |
| Sodium | 1097 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