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LOBSTER A LA HASKELL
Mary Frost Mabon
October 27, 1958
Dip approximately 5 pounds of live lobsters in rapidly boiling water for a minute or two only, or until they can be handled easily. Then cut up, removing meat and discarding shells. (This method retains the juices which are lost in the usual boiling process.) Melt ? pound of butter in a heavy pan, cook lobster pieces in this slowly for about 10 minutes, then remove them from pan and reserve.
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October 27, 1958

Lobster A La Haskell

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Dip approximately 5 pounds of live lobsters in rapidly boiling water for a minute or two only, or until they can be handled easily. Then cut up, removing meat and discarding shells. (This method retains the juices which are lost in the usual boiling process.) Melt ? pound of butter in a heavy pan, cook lobster pieces in this slowly for about 10 minutes, then remove them from pan and reserve.

Discard excess butter, pour into pan 4 tablespoons sherry,� cup brandy and a scant cup of dry Marsala wine. Let this reduce over the fire for a few minutes. Meanwhile heat one cup of very heavy cream in a double boiler. Whisk hot wine mixture into hot cream slowly. Dissolve 1� tablespoons flour in a little cold water and stir into sauce mixture, cooking slowly 10 minutes to thicken slightly. Add� teaspoon salt,� teaspoon pepper. Slightly beat 5 egg yolks, add some of hot sauce to them, then whisk them into the sauce and cook slowly until further thickened (never let this sauce boil after cream is added or it will surely curdle). Place lobster pieces back in sauce, heat gently and adjust seasoning to individual taste before serving hot on a platter garnished with parsley and tiny pastry puffs. This recipe serves 4.

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