American
Buttered Lobster
A historical dinner recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 2 lb Lobster
- 3 tablespoons Butter
- As needed Salt and Pepper
- As needed Lemon Juice
Make it
Method
- 1
Remove lobster meat from shell and chop slightly. Melt butter, add lobster, and when heated, season and serve garnished with lobster claws.
Source & rights
Where this recipe comes from
Buttered Lobster, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.