Written for chafing-dish entertaining, Christine Terhune Herrick's creamed lobster combines a simple white sauce base with lobster meat, enriched at the very end with raw thick cream and lemon juice. Herrick emphasizes extinguishing the burner lamp before the mixture returns to a boil to preserve the sweet, delicate flavor of the uncooked cream.
Original
Creamed Lobster
Cook together two tablespoonfuls of butter and one of flour and when they bubble add to them half a pint of milk. Into this stir two cups of lobster meat cut into neat pieces. Let it get hot through. Add to it a scant teaspoonful of salt and a pinch of paprika or a dash of cayenne. When the lobster and the sauce are both boiling hot, put in two tablespoonfuls of rich, thick cream, and before the boil is regained, put out the lamp. Add to the dish the juice of half a lemon and serve at once. The excellence of this dish is largely due to the taste of the uncooked cream. If the sauce comes to the boil again after the raw cream goes in, its flavor is lost.
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Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n43, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
2 tablespoon butter
1 tablespoon flour
1/2 pint milk
2 cup lobster meat, cut into neat pieces
scant 1 teaspoon salt
a pinch or dash paprika or cayenne
2 tablespoon cream
1/2 lemon lemon juice, juiced
Directions
Cook together two tablespoonfuls of butter and one tablespoon of flour until bubbling, then stir in half a pint of milk. Add two cups of lobster meat cut into neat pieces and let it heat through. Season with a scant teaspoonful of salt and a pinch of paprika or dash of cayenne. When both lobster and sauce are boiling hot, stir in two tablespoonfuls of thick cream, extinguish the chafing dish lamp before it returns to a boil, stir in the juice of half a lemon, and serve immediately.
Item type
recipe
Yield
Not stated
Timing
Not stated
Temperature
Not stated
Equipment
chafing dish
Names & connections
Chafing dish cookerytopic · preparation method
Seafoodtopic · ingredient category
Source context
publication context
With the Chafing Dish: Crabs and Lobsters
With the Chafing Dish
By CHRISTINE TERHUNE HERRICK
Crabs and Lobsters
MIDSUMMER is the time when the crab and the lobster are cheapest and most plentiful. They are never a luxury which the very poor can afford themselves, except perhaps on the sea-coast, where they are to be had for the gathering, so to speak. But people of moderate means can treat themselves to lobster or crabs once in a while without feeling they are guilty of unwarrantable extravagance. And surely there are few things that are better to the taste.
The crustacean shares one peculiarity of the egg, in that it is better when just cooked than after it has stood for a while. On this account it is especially to be commended for the chafing dish.