Recipe: Deviled Lobster

A dish that is delicious and at the same time very attractive is deviled LOBSTER. After removing the flesh from the shell, the shell should be cleaned thoroughly, as it is to be used as a receptacle in which to put the LOBSTER mixture for baking. When removed from the oven, this dish can be made more attractive by garnishing it with the LOBSTER claws and tail.

(Sufficient to Serve Six)

  •  1 Tb. chopped onion
  •  2 Tb. butter
  •  2 Tb. flour
  •  1 tsp. salt
  •  Dash of Cayenne pepper
  •  1/8 tsp. paprika
  •  1/8 tsp. pepper
  •  1 Tb. lemon juice
  •  1 Tb. chopped parsley
  •  1 c. milk
  •  2 c. LOBSTER meat
  •  1/4 c. buttered cracker crumbs

Sauté the onion in the butter, and to this add the flour, salt, Cayenne pepper, paprika, pepper, lemon juice, and parsley. Mix well and add the milk. When the whole has cooked until it is thick, add the LOBSTER. Pour the mixture into the clean shell of the LOBSTER, sprinkle with cracker crumbs, and place in the oven long enough to brown the crumbs. Remove from the oven, place on a serving dish, garnish with the claws and tail of the LOBSTER, if desired, and serve at once.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)