CookEat Recipe
Devilled Broiled Lobster Halves
Six lobster halves topped with seasoned claw meat and the linked No. 11 devilled butter, then browned with crumbs and small butter pieces. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0158. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Have a fishmonger safely prepare three raw lobsters as six matching halves with separately cracked claws; maintain refrigeration and raw-shellfish hygiene. Follow the reviewed No. 11 base's pasteurized-yolk requirement; if a suitable pasteurized product is unavailable, hold rather than use an untreated raw yolk. Check claw meat and each lobster half reach 74°C under Health Canada shellfish guidance; the source's timed broiling does not guarantee this. Brown the topping without assuming a fixed final bake time. Limites : Claw meat yield, No. 11 finished volume and any excess, safe lobster heating time, oven heat, bread-crumb pickup, final butter mass, lemon procurement and portion size remain unknown. The shell halves' broiler/oven positioning requires a practical trial. No lobster was prepared, measured or tasted.
Method
Steps
Step 1
Prepare No11 devilled butter ONCE: soften its14g butter; mix thoroughly with its ground English mustard, white-wine vinegar, Worcestershire, salt, cayenne and commercially pasteurized yolk in a clean bowl. Cover and refrigerate. Measure only TWO tablespoons FINISHED for the claw-meat mixture; record any surplus, never add a second batch.
Step 2
Have three raw one-pound lobsters split lengthwise into six halves; remove head gravel and detach and crack the claws. Keep all raw pieces chilled until cooking and separate raw-shellfish equipment.
Step 3
Broil the claws for the source's ten minutes per side, continuing until claw meat reaches 74°C. Extract and chop all available meat. Mix it with the separate salt and exactly two measured tablespoons of devilled butter prepared according to reviewed No. 11 using a verified pasteurized egg yolk; chill this mixture until needed.
Step 4
Broil the six lobster halves on the shell side for the book's ten-minute guide, then place in a hot oven for its further ten-minute guide. Check each shellfish portion reaches 74°C, extending safely if needed.
Step 5
Spread the claw-meat mixture evenly over the six halves. Sprinkle a little bread crumb on each and add two small bits butter to every surface. Return to the oven until golden; the source gives no duration for this final bake. Serve on a clean hot dish with six lemon quarters and parsley greens only if available.
Cooked it? Rate it.
Cooked 0 times