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The season that is upon us calls for some thought on that most succulent of all shellfish: lobster.
Attached herein are three recipes, not for quick preparation and fast dining,
but rather for more leisurely days or evenings.

Here is a portion of one of the three easy recipes posted on the right; it is for a marvelous lobster souffle:

1 Live lobster (weighing 2 to 2.5 lbs.) salt, pepper. paprika

5 tbs. of butter

2 stalks of celery (finely chopped)

2 onions (finely chopped)

2 carrots (finely chopped)

2 oz. Cognac

1 cup white wine

1/2 cup cream

3 egg yolks

5 egg whites

1/2 cup Sauce Bechamel (recipe in attached PDF)

Split lobster in half and remove intestines and coral. Put intestines aside for later use. Add salt, pepper and paprika to lobster.

Melt five tbs. butter in deep pot. Add finely chopped vegetables and then the lobster...

This site has more food and wine articles.


Lobster Recipes (Gentry Magazine, 1956)

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