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📝 Description
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78
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🥘 Ingredients
2 tails, 1-1/2 pint of stock, No. 105, salt and cayenne to taste, bread crumbs, 1 egg.
👨🍳 Method
Joint and cut up the tails into convenient-sized pieces, and put them into a stewpan, with the stock, cayenne, and salt, and, if liked very savoury, a bunch of sweet herbs. Let them simmer gently for about 2-1/2 hours; then take them out, drain them, and let them cool. Beat an egg upon a plate; dip in each piece of tail, and, afterwards, throw them into a dish of bread crumbs; broil them over a clear fire, until of a brownish colour on both sides, and serve with a good gravy, or any sauce that may be preferred.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Recipe 652, drawn to it by the promise of comfort in a pan. The process was straightforward, but I found the simmering time to be surprisingly lengthy. 2.5 hours of gentle bubbling seemed an eternity, but the reward was a tender, flavorful lobster that melted in my mouth. What surprised me was the subtle heat from the cayenne; it was a gentle reminder of the dish's vintage roots, but not overpowering. I served the broiled tails with a simple butter sauce, and it was divine. This recipe is a treasure for the weeknight cook seeking a touch of elegance without too much fuss. The breading added a lovely crunch, and the egg dip ensured it stuck perfectly. I'll be making this again, perhaps with a glass of white wine to accompany the lobster's sweet, savory notes. It's a dish that warms the soul and the belly, a true comfort in a time when we could all use a little more of that.
