Lobster Cutlets

Lobster Cutlets Recipe

1 cup of thick white sauce or 2 tablespoonfuls of butter. 1 cup milk or stock. 1 egg. 1/4 cup of flour. 1 teaspoonful of lemon juice. 1/4 teaspoonful of salt. 2 cups of chopped lobster meat. 1/4 teaspoonful of paprika.

Add the beaten egg to the sauce, the lobster meat and the lemon juice, turn into a shallow dish, cover and set aside to become thoroughly cold. Shape into cutlets, egg-and-bread-crumb and fry in deep fat; drain on soft paper in the warming oven. Insert the end of a small claw in the small end of each cutlet. Arrange the cutlets in a circle, overlapping one another, around the large claws, standing in a rice croustade, or in a nest of parsley.

Lobster Cutlet Recipe No. 2

8 ounces of lobster meat (meat from a two-pound lobster). 2/3 cup of panada. 3 eggs. 2 tablespoonfuls of butter. 1 tablespoonful tomato sauce. Salt and paprika. 1 tablespoonful of double cream.

Pound the lobster meat to a smooth pulp; add the panada (see Entrées) and butter and pound again; add the other ingredients, save the cream, and when well blended pass through the purée sieve and mix in the cream. Butter cutlet moulds, sprinkle with sifted coral, cooked yolk of egg, or chopped parsley, then carefully fill the moulds with the mixture. With a wet knife smooth the top of the mixture. Set the moulds on a folded paper and surround with hot water; let poach in a moderate oven about fifteen minutes. Serve around a rice socle. Pass with the cutlets Hollandaise, or other fish sauce.