Lobster Cream I
A main that leans on soft stale bread crumbs and milk.
contains glutencontains dairycontains eggscontains shellfishcontains fish
Ingredients
US
Metric
- 905 g lobster
- 120 ml soft stale bread crumbs
- 120 ml milk
- 60 ml cream
- 10 ml Anchovy essence
- 2 ml salt
- Few grains cayenne
- Whites 3 eggs
Make it lactose-friendly
- ½ cup milk → lactose-free milk, oat milk, or almond milk
- ¼ cup cream → lactose-free cream or coconut cream
Steps
- Remove lobster meat from shell and chop finely. Cook bread and milk ten minutes. Add cream, seasonings, and whites of eggs beaten until stiff. Turn into one slightly buttered timbale mould and two slightly buttered Dario moulds. Bake as Lobster Timbales. Remove to serving dish, having larger mould in centre, smaller moulds one at either end. Pour around Lobster Sauce I, sprinkle with coral rubbed through a sieve, and garnish with pieces of lobster shell from tail, and parsley.
Nutrition (estimated, per serving)
| Calories | 368 |
|---|---|
| Protein | 54.2 g |
| Fat | 8.4 g |
| Carbs | 15.6 g |
| Fiber | 0.8 g |
| Sodium | 1836 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States