Probably the most attractive dish that can be made out of LOBSTER is the one explained in the accompanying recipe. As this is artistically garnished, and at the same time extremely appetizing, it is suitable for a meal that is intended to be very nice, such as a dainty luncheon. If the elaborate garnishing here suggested is not desired, the croquettes may be served with merely a suitable Sauce.
(Sufficient to Serve Six)
- 1 c. thick white Sauce
- 2 eggs
- 2 c. diced LOBSTER meat
- 1/2 tsp. salt
- 1/8 tsp. pepper
- Fine bread crumbs
Prepare the white Sauce and allow it to cool. Add one beaten egg and the LOBSTER meat. Season with the salt and pepper. Shape into croquettes, roll in beaten egg, then in crumbs, and fry in deep fat until an even brown. Drain, stick a LOBSTER claw into the end of each, and arrange on a platter with the claws around the outside. Pour a medium white Sauce over the opposite ends and the centers of the croquettes and over this sprinkle the LOBSTER coral and hard-cooked egg yolks, which have been forced through a sieve. In the center of the platter, arrange a small mound of parsley and one of the large claws of the LOBSTER.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)