Lobster Cream II
A main made with chopped lobster meat and butter.
contains glutencontains dairycontains eggscontains shellfish
Ingredients
US
Metric
- 240 ml chopped lobster meat
- 15 ml butter
- 15 ml flour
- 5 ml salt
- 1 ml paprika
- Few drops onion juice
- 2 egg yolks
- 80 ml milk
- 80 ml heavy cream
- White one egg, beaten stiff
Make it lactose-friendly
- 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
- ⅓ cup milk → lactose-free milk, oat milk, or almond milk
- ⅓ cup heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- Cook lobster meat with butter five minutes. Add flour, seasonings, egg yolks, milk, cream beaten until stiff, and white of egg. Fill buttered timbale moulds three-fourths full, set in pan of hot water, cover with buttered paper, and bake until firm. Serve with Lobster Sauce.
Nutrition (estimated, per serving)
| Calories | 426 |
|---|---|
| Protein | 10.1 g |
| Fat | 37.7 g |
| Carbs | 12.4 g |
| Fiber | 0.3 g |
| Sodium | 2422 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States