Scallops of Lobster

Bacon Dumplings

Ingredients:

• 2 lobsters

• Two tbsp velouté sauce

• 4 Tbsp butter

• Salt and Cayenne

• bread crumbs

• 1 tbsp chopped parsley

• 4 tbsp clarified butter

• 4 tbsp. butter to grease the pan

Preparation:

• Take two lobsters and cut them in half lengthwise, without breaking the shell

• Clean the inside of the shell.

• Cut the meat of the lobster into small dice and save the coral if any.

• Take 2 tbsp of velouté and the butter, a little salt and Cayenne pepper and put these in a pan stirring over a medium flame.

• When it is hot, throw the meat and the coral into the sauce

• Lay all of this into the shells and level with a knife.

• Sprinkle the bread crumbs and parsley over the lobster twice and baste with clarified butter.

• Place under a salamander or broiler until it is browned and the lobster hot.

• Serve immediately

The recipe is from

The French cook / by Louis Eustache Ude.

This can be downloaded here: https://babel.hathitrust.org/cgi/pt?id=hvd.rsmd1d;view=1up;seq=1