Recipe For Cooking Stuffed Lobster, Narragansett Pier Style
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 133 of 825.
2 pounds of lobster. 2 tablespoonfuls of chopped shallots. 2 tablespoonfuls of butter. 2 tablespoonfuls of flour. 1/4 teaspoonful of salt. 1/4 teaspoonful of paprika. A grating of nutmeg. 1/2 cup of cream. 1/2 cup of chicken stock. Yolks of two eggs. 1 tablespoonful of lemon juice. 1 tablespoonful of chopped parsley. 1/4 cup of bread crumbs. 1/2 cup of cracker crumbs. 1/4 cup of melted butter.
Sauté the shallot (mild onion) in the butter without browning it; add the flour and seasonings, the cream and chicken stock (or stock made from the body bones of the lobster). When this boils, add the bread crumbs (soft, not dry crumbs)., the meat from the lobster, chopped fine, and the parsley. When this is heated, stir in the beaten yolks of the eggs and the lemon juice. Place the cleaned shell of the lobster on the serving-dish, letting it take the natural shape of the lobster, pour the mixture into it and cover with the cracker crumbs, mixed with the melted butter. Set in the oven to brown the crumbs. Garnish the dish with parsley, fans from the tail of the lobster, and the feelers.