Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Breaded Lobster.

1 large lobster.

1 egg.

1 teaspoonful of salt.

1/6 teaspoonful of pepper.

Dried bread crumbs.

Fat for frying.

Split the claws and tail and set aside. Take the meat from the large joints and the body, and chop fine. Mix with this one fourth of the teaspoonful of salt and two tablespoonfuls of the “tom-alley.” Shape this into three small flat cakes. Season the pieces of lobster with the salt and pepper. Beat the egg in a soup plate. Dip the pieces of lobster and the little cakes, one at a time, into the egg; then roll in the bread crumbs, and, after arranging on a plate, put in a cool place until the hour to cook them. When that time comes, put the breaded lobster in the frying basket and cook in fat until crisp and brown (about two minutes). Serve with Tartar sauce.