Ingredients
1 lobster, boiled
dash of pepper
1/2 cup milk
1 tablespoon butter
Directions
Cut lobster to bite size, add to milk and heat; turn off fire and add butter and pepper.
Serve on toast (crostini).
Serves 4.
Note: To boil lobster see page 163.
[From page 163.]
Half fill a large kettle with water, let it come to a rolling boil, add 1/4 cup salt, slowly slide in live lobster so as not to disturb boiling water, cover and boil rapidly 4 to 5 minutes.
Simmer 20 to 30 minutes, the time depending on size of lobster, then lift the lobster out and lay on its claws to drain.
With sharp knife or kitchen shears remove soft shell-like covering, crack claws to remove meat.
Be careful to cook lobster just long enough to heat through, as longer cooking renders it tough.
Notes
This recipe was adapted from one in "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of New York Public Library. |
