New England Lobster

Carol Junkins


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.


☆☆☆☆☆ 0 votes

Family of four
5 Min
20 Min


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

How to Make New England Lobster


  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.

Printable Recipe Card

About New England Lobster

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

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