Canned Lobster
Ingredients
Directions
Prepare the lobster
Boil the lobster for 15 minutes.
Remove all the meat from the shell.
Remove the dark string from the back of the lobster.
Season the meat with coarse sea salt.
Can and serve
Place the meat in a can with its own liquid and seal it air‑tight.
Use cold or make into salads.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lobster
- Forms the main body of the preserve, providing the meat that is sealed in the can.
- Coarse sea salt
- Seasons the meat directly and adds savoury flavour to the lobster.
The step that matters
Seal the can air-tight. Sealing the can airtight keeps air and microbes out, so the lobster stays safe and keeps its quality during storage. A poor seal lets spoilage organisms in.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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