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Thackeray's Lobster (Irish)

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 Very large lobsters
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½ pound butter
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1 tablespoon prepared mustard
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1 tablespoon ketchup
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1 cup vinegar
white wine if possible
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1 x cayenne pepper
to taste
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Ingredients

Amount Measure Ingredient Features
1 Very large lobsters
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226.8 g butter
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15 ml prepared mustard
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15 ml ketchup
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237 ml vinegar
white wine if possible
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1 x cayenne pepper
to taste
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Directions

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, sauté 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 to 20 minutes.

Boiled new potatoes would go very well with this, or baked potatoes, or plain buttered rice.



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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 42398% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 29g 146%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 412mg 17%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 29% Vitamin C 1%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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