Devilled Lobster from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the meat from the claws of the lobster and pull out all the creamy part from the head and chop it up perfectly fine, mix with it a dust of cayenne pepper, a dessertspoonful of chopped chutney,...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
Ingredients
- parsley
- lobster coral
- english mustard
- french mustard
- warm butter
- tomato
- cayenne pepper
- chutney
- lobster
- mayonnaise
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