I don’t need much encouragement to want to cook with lobster, especially in winter, when lobster prices are low and hard shells are readily available. The occasion for this dish and it is a sort of special occasion dish was a New Year’s Eve dinner last week, but it works well for a birthday bash or an intimate Valentine’s Day dinner. In larger quantity it’s a great offering for a potluck or an upscale Super Bowl party.
- 2 lb. lobster
- ½ cup soft stale bread crumbs
- ½ cup milk
- ¼ cup cream
- 2 teaspoons anchovy sauce
- ½ teaspoon salt
- Few grains cayenne
- 3 egg whites
- Remove lobster meat from shell and chop finely.
- Cook bread and milk ten minutes.
- Add cream, seasonings, and whites of eggs beaten until stiff.
- Turn into one slightly buttered timbale mould and two slightly buttered Dario molds.
- Bake as Lobster Timbales.
- Remove to serving dish, having larger mould in centre, smaller moulds one at either end.
- Pour around Lobster Sauce I, sprinkle with coral rubbed through a sieve, and garnish with pieces of lobster shell from tail, and parsley.