New England Lobster

Carol Junkins

By
@CarolAJ

Recipe taken from "Foods that Made New England Famous ~ published in 1946
submitted by:Mrs. Ruth B. Zwicker, Milton, Mass. she writes: Back in 1833,my great grandfather, who was sea captain, married a charming Irish lass on one of his voyages. Back them lobster was only for the very poor, used as stew or soup. This great grandmother of nine must have just about revolutionized this staid New England family, when she served lobster like this, along with the Saturday baked beans.


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Serves:

Family of four

Prep:

5 Min

Cook:

20 Min

Method:

Steam

Ingredients

3 medium
sized boiled lobsters
5 Tbsp
butter
2 Tbsp
lemon juice
1/2 c
heavy cream
pinch of red pepper
salt to taste

Directions Step-By-Step

1
Take meat from lobsters
Put lobster meat, butter and lemon juice in top of double boiler. Heat until butter is melted and lobster has absorbed most of it and the lemon juice.
2
Add cream, red pepper and salt. Simmer until cream is heated. Never allow mixture to boil.
Serve hot with toasted points.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Fish
Regional Style: American