Recipe For Making Cocktail Of Broiled Live Lobster
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 451 of 825.
While broiled lobster is specified for this cocktail, the dish may be prepared from lobster steamed or boiled. Of course fresh-cooked lobster is preferable to canned, but choice canned lobster may be used. Set cocktail glasses, each containing three or four tablespoonfuls of tomato catsup of best quality, in the centre of small plates; on each plate set three or four heart leaves of lettuce, a choice mouthful of lobster on each leaf and one on the top of the catsup in the glass. With an oyster fork the lobster is dipped into the catsup and eaten. Serve as an appetizer at luncheon or dinner. Salt, paprika, horseradish, lemon juice, tabasco sauce or other seasoning may be added at discretion to the catsup.