Maritime
Devilled Lobster
A sharp, mustardy shell dish for company
When the Moncton IODE ladies wanted to impress, they turned to the lobster. This devilled preparation from the 1941 cookbook returns the seasoned meat to the shell for a brief broil — mustard, Worcestershire, and a little cayenne giving the sweet lobster exactly the contrast it needs. Elegant, distinctly Maritime, and fast to assemble once the lobster is cooked.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 2 cooked lobsters (1¼–1½ lbs each), meat removed and roughly chopped
- 3 tbsp butter
- 1 tbsp flour
- ½ cup light cream
- 1 tsp dry mustard
- 1 tsp Worcestershire sauce
- Pinch of cayenne
- Salt and pepper
- Fine breadcrumbs for topping
- Extra butter for dotting
Instructions
- Preheat broiler to high.
- Melt butter in a saucepan over medium heat. Stir in flour and cook 1 minute.
- Whisk in cream and cook until thickened. Stir in mustard, Worcestershire, and cayenne. Season with salt and pepper.
- Fold in lobster meat and heat through.
- Spoon filling back into the clean lobster shells. Scatter breadcrumbs over the top and dot with butter.
- Broil 4–5 inches from the heat for 4–5 minutes until the crumbs are golden and the filling is bubbling at the edges.
- Serve immediately.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- The lobster shells can be cleaned and refrigerated a day ahead — assemble and broil just before serving.