Thackeray's lobster (irish)
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Thackeray's lobster (irish)
  Lobster    Irish    Fish  
Last updated 6/12/2012 12:44:13 AM. Recipe ID 3577. Report a problem with this recipe.
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      Title: Thackeray's lobster (irish)
 Categories: Irish, Fish
      Yield: 4 Servings
      1 ea Very large lobster
    1/2 lb Butter
      1 tb Mustard
      1 tb Catsup
      1 c  Vinegar (white wine if poss)
      1 x  Cayenne pepper to taste
  (Amounts are approximate:  the above measurement should be increased
  or decreased depending on the size of the lobster.  You want about a
  cup of sauce per two people.)  Thackeray's original follows: . "You
  take a lobster, about three feet long if possible, remove the shell,
  cut or break the flesh of the fish in pieces not too small.  Someone
  else meanwhile makes a mixture of mustard, vinegar, catsup and lots
  of cayenne pepper. You produce a machine called a "despatcher" which
  has a spirit lamp underneath it that is usually illuminated with
  whiskey."  (He appears to be talking about a chafing dish with a
  pretty aggressive flame.)  "The lobster, the sauce, and near
  half-a-pound of butter are placed in the despatcher, which is
  immediately closed.  When boiling, the mixture is stirred up, the
  lobster being sure to heave about the pan in a convulsive manner,
  while it emits a remarkable rich and agreeable odour through the
  apartment. A glass and a half of sherry is now thrown into the pan,
  and the contents served out hot, and eaten by the company.  Porter
  (i.e. stout) is commonly drunk, and whisly-punch afterwards, and the
  dish is fit for an emperor. . Unfortunately the day of inexpensive
  three-foot-long lobsters has passed, even in Ireland (lobsters of
  this size are still taken off the west coast, however).  In modern
  terms:  Clean and shell the lobster as indicated above.  Mix the
  mustard, vinegar, catsup and cayenne to taste (some people might
  prefer to cut the sourness of the vinegar by substituting a
  half-and-half mixture of vinegar and dry white wine).  Melt the
  butter in a large saucepan, saute the lobster briefly in it, not
  allowing it to color at all;  then add the mustard/vinegar/cayenne
  mixture, mix well, cover, and allow to stew over medium heat for
  15-20 minutes.  Boiled new potatoes would go very well with this, or
  baked potatoes, or plain buttered rice. Thackeray and his friends
  seem to have not eaten anything else with the dish, but they seem to
  have drunk a great deal;  he remarks in the next paragraph of the
  excerpt on ways to deal with the hangover....

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Recipe ID 3577 (Apr 03, 2005)

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