Thackeray’S Lobster (Irish) Recipe

RatingDifficultyIntermediate

There is no one definitive recipe for Thackeray's Lobster, as the dish is prepared differently depending on the region of Ireland in which it is made. However, most recipes for Thackeray's Lobster include boiled lobster, potatoes, onions, and butter, and some also include milk, cream, and/or white wine.

Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr
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 1 ea Very large lobster
 1 tb Catsup
 ½ lb Butter
 1 c Vinegar (white wine if poss)
 1 tb Mustard
 1 x Cayenne pepper to taste


1

(Amounts are approximate:the above measurement should be increased ordecreased depending on the size of the lobster.

2

You want about a cup ofsauce per two people.

3

)Thackeray's original follows:.

4

You take a lobster, about three feet long if possible, remove the shell,cut or break the flesh of the fish in pieces not too small.

5

Someone elsemeanwhile makes a mixture of mustard, vinegar, catsup and lots of cayennepepper.

6

You produce a machine called a despatcher which has a spiritlamp underneath it that is usually illuminated with whiskey.

7

(He appearsto be talking about a chafing dish with a pretty aggressive flame.

8

)Thelobster, the sauce, and near half-a-pound of butter are placed in thedespatcher, which is immediately closed.

9

When boiling, the mixture isstirred up, the lobster being sure to heave about the pan in a convulsivemanner, while it emits a remarkable rich and agreeable odour through theapartment.

10

A glass and a half of sherry is now thrown into the pan, andthe contents served out hot, and eaten by the company.

11

Porter (i.

12

e.

13

stout) is commonly drunk, and whisly-punch afterwards, and the dish is fitfor an emperor.

14

Unfortunately the day of inexpensive three-foot-long lobsters has passed,even in Ireland (lobsters of this size are still taken off the west coast,however).

15

In modern terms:Clean and shell the lobster as indicatedabove.

16

Mix the mustard, vinegar, catsup and cayenne to taste (some peoplemight prefer to cut the sourness of the vinegar by substituting ahalf-and-half mixture of vinegar and dry white wine).

17

Melt the butter ina large saucepan, saute the lobster briefly in it, not allowing it tocolor at all;then add the mustard/vinegar/cayenne mixture, mix well,cover, and allow to stew over medium heat for 15-20 minutes.

18

Boiled newpotatoes would go very well with this, or baked potatoes, or plainbuttered rice.

19

Thackeray and his friends seem to have not eaten anythingelse with the dish, but they seem to have drunk a great deal;he remarksin the next paragraph of the excerpt on ways to deal with the hangover.

CategoryCuisineTags

Ingredients

 1 ea Very large lobster
 1 tb Catsup
 ½ lb Butter
 1 c Vinegar (white wine if poss)
 1 tb Mustard
 1 x Cayenne pepper to taste

Directions

1

(Amounts are approximate:the above measurement should be increased ordecreased depending on the size of the lobster.

2

You want about a cup ofsauce per two people.

3

)Thackeray's original follows:.

4

You take a lobster, about three feet long if possible, remove the shell,cut or break the flesh of the fish in pieces not too small.

5

Someone elsemeanwhile makes a mixture of mustard, vinegar, catsup and lots of cayennepepper.

6

You produce a machine called a despatcher which has a spiritlamp underneath it that is usually illuminated with whiskey.

7

(He appearsto be talking about a chafing dish with a pretty aggressive flame.

8

)Thelobster, the sauce, and near half-a-pound of butter are placed in thedespatcher, which is immediately closed.

9

When boiling, the mixture isstirred up, the lobster being sure to heave about the pan in a convulsivemanner, while it emits a remarkable rich and agreeable odour through theapartment.

10

A glass and a half of sherry is now thrown into the pan, andthe contents served out hot, and eaten by the company.

11

Porter (i.

12

e.

13

stout) is commonly drunk, and whisly-punch afterwards, and the dish is fitfor an emperor.

14

Unfortunately the day of inexpensive three-foot-long lobsters has passed,even in Ireland (lobsters of this size are still taken off the west coast,however).

15

In modern terms:Clean and shell the lobster as indicatedabove.

16

Mix the mustard, vinegar, catsup and cayenne to taste (some peoplemight prefer to cut the sourness of the vinegar by substituting ahalf-and-half mixture of vinegar and dry white wine).

17

Melt the butter ina large saucepan, saute the lobster briefly in it, not allowing it tocolor at all;then add the mustard/vinegar/cayenne mixture, mix well,cover, and allow to stew over medium heat for 15-20 minutes.

18

Boiled newpotatoes would go very well with this, or baked potatoes, or plainbuttered rice.

19

Thackeray and his friends seem to have not eaten anythingelse with the dish, but they seem to have drunk a great deal;he remarksin the next paragraph of the excerpt on ways to deal with the hangover.

Thackeray’S Lobster (Irish) Recipe

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