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📝 Description
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75
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🥘 Ingredients
2 lobsters; seasoning to taste, of nutmeg, pounded mace, white pepper, and salt; 1/4 lb. of butter, 3 or 4 bay-leaves.
👨🍳 Method
Take out the meat carefully from the shell, but do not cut it up. Put some butter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between. Cover with butter, and bake for 3/4 hour in a gentle oven. When done, drain the whole on a sieve, and lay the pieces in potting-jars, with the seasoning about them. When cold, pour over it clarified butter, and, if very highly seasoned, it will keep some time.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Potted Lobster this week, expecting a fussy, old-fashioned affair, but I found it surprisingly modern and satisfying. The lobster meat, nestled in a bay-leaf-scented butter bath, baked to tender perfection in just 45 minutes. The most delightful surprise was how the clarified butter, once cooled, set into a glossy, savory seal, keeping the lobster fresh and preventing any pesky freezer burn. It was like a little lobster treasure, ready to be spooned out and enjoyed. This dish is perfect for the weeknight cook who wants to treat themselves to a fancy seafood dinner without the fuss. I served it with some crusty bread and a simple green salad, and it felt like a restaurant meal at home. I stored the leftovers in the fridge, and they kept beautifully for a few days, making it a great meal prep option. If you're looking to impress with minimal effort, give Potted Lobster a try.
