Dinner
Lobster and Oyster Filling
The original 1910 method for Lobster and Oyster Filling, presented as a faithful archival transcription.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 1 pint oysters
- 1¼ lb. lobster
- 1½ cups cold water
- 1 stalk celery
- 1 slice onion
- Salt
- ¼ cup butter
- ⅓ cup flour
- ¾ cup cream
- Worcestershire Sauce
- Lemon juice
- Paprika
Make it happen
Directions
- 1
Clean and parboil oysters; drain, and add to liquor body bones and tough claw meat from lobster, water, celery, and onion. Cook slowly until stock is reduced to one cup, and strain. Make sauce of butter, flour, strained stock, and cream. Add oysters and lobster meat cut in strips; then add seasonings. One-half teaspoon beef extract is an improvement to this dish.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.