Lobster Timbales II
A main where live lobster and stale bread crumbs do the work.
contains glutencontains dairycontains eggscontains shellfishcontains alcohol
Ingredients
US
Metric
- 905 g live lobster
- 60 ml stale bread crumbs
- 120 ml heavy cream
- 2 eggs
- Sherry wine
- Salt and pepper
Make it lactose-friendly
- ½ cup heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- Split lobster, remove intestinal vein, liver, and stomach. Crack claw shells with mallet, then remove all meat, scraping as close to shell as possible to obtain the color desired. Force meat through a sieve, add bread crumbs, cream, eggs slightly beaten, and salt, pepper, and Sherry wine to taste. Fill small timbale moulds two-thirds full, place in iron frying-pan, and pour in boiling water to two-thirds the depths of the moulds. Place over moulds buttered paper and cook on the range until firm, keeping water below the boiling-point. Remove from moulds and serve with Hot Mayonnaise .
Nutrition (estimated, per serving)
| Calories | 454 |
|---|---|
| Protein | 17.9 g |
| Fat | 32.6 g |
| Carbs | 21.9 g |
| Fiber | 1.2 g |
| Sodium | 356 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States