Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Lobster | 100g cooked | 98 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons of butter
- 2 lobsters
- 3 scant tablespoons of flour
- 1 lobster
- 8 persons
- salt
- pepper
Directions
2 lobsters. i pint of sweet cream.
2 tablespoons of butter. 3 scant tablespoons of flour. Bread or cracker crumbs.
Boil lobster 25 minutes. Pick meat from shells and cut in pieces (1 can of Japanese crab meat is equal to 1 lobster). Melt the butter and stir in flour until yellow, not brown. Then add the cream ; salt and pepper to taste. Boil this until thick, stir- ring all the time. Remove from the fire, add lobster or crab meat, and put on ice for 2 or 3 hours. Butter ramekins before putting in the lobster. Fill, and sprinkle with bread or cracker crumbs, and small lumps of butter over them, and bake until brown (about 20 minutes) in a warm oven. Serve hot. One can serves about 8 persons.