A representation of how this dish might look when finished.

Fried Lobster with Horseradish Sauce

Name: Fried Lobster with Horseradish Sauce
Yield: 4 servings
Ingredients: 1 boiled lobster; 1 egg; 1 cup breadcrumbs; 1 cup thick cream; ¼ teaspoon salt; ¼ teaspoon paprika; 2 tablespoons grated horseradish

From A calendar of dinners, with 615 recipes, 1922.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.

Ingredients

4 servings

1 boiled lobster
1 egg
1 cup breadcrumbs
1 cup thick cream
¼ teaspoon salt
¼ teaspoon paprika
2 tablespoons grated horseradish

Method

Cut the lobster meat into neat pieces.
Dip the pieces in beaten egg and toss in breadcrumbs.
Fry in hot Crisco until well browned, then drain.
Whip the cream, season it well with salt and paprika, and stir in the horseradish.
Heap the sauce in the center of a serving dish and arrange the fried lobster around it. Serve hot.

Original recipe, verbatim

Fried Lobster with Horseradish Sauce

1 boiled lobster 1 cupful thick cream

Crisco for frying Salt and paprika to taste

1 egg 2 tablespoonfuls grated
Breadcrumbs horseradish

Cut lobster meat into neat pieces, dip in beaten egg, toss in bread-
crumbs and fry in hot Crisco to brown well. Whip up cream, season it
well with salt and paprika and stir in horseradish; heap this sauce in the
center of the serving dish and arrange the pieces of fried lobster round it.
Serve hot.

Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.