Deviled Lobster: A German recipe from 1918
This is a recipe I found in a German cookbook from my ancestors who were living in Germany in the early 1900’s. The book has been handed down through my family and I was glad to find some different recipes in it that offer a taste of something that isn’t so common anymore. This is one example.
2 level tablespoons of butter (or margarine)
1 level tablespoon of dry mustard
1/2 level teaspoon of salt
1 teaspoon of lemon juice
Meat from 1 lobster
1/3 cup of butter (or margarine)
1 tablespoon of Worcestershire (or substitute tomato sauce)
Using a mixer or whisk, beat the 2 tablespoons of butter to a cream consistency. Add the mustard, the salt, the Worcestershire and the lemon juice and mix well.
Cut the lobster into neat small pieces. Saute the lobster meat for about 6 minutes in the remaining 1/3 cup of butter. When lobster is nearly done, add the creamed mixture. Heat the whole thoroughly and serve on toast.
I’m not sure how much this actually makes – obviously just the amount of the one lobster but it would be simple to double or triple the recipe for additional servings.
This was a common practice was for recipes such as this to be served on top of dry toast as a meal. I’ve heard of similar recipes that use a creamy meat mixture and served on toast as a meal. It is actually quite filling though and is a great option for a luncheon.
I believe to simplify this recipe, you can now purchase pre-cut lobster meat at the seafood counter at most grocery stores to skip that step of the recipe. It does make a convenient and different dish! I do hope you enjoy this recipe.