Lobster Patties is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of lobster meat in a mix of bechamel sauce, lemon juice and anchovy sauce that's baked in a puff pastry crust. The full recipe is presented here and I hope you enjoy this classic British version of: Lobster Patties.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
277. INGREDIENTS.—Minced lobster, 4 tablespoonfuls of béchamel, 6 drops of anchovy sauce, lemon-juice, cayenne to taste.
Mode.—Line the patty-pans with puff-paste, and put into each a small piece of bread: cover with paste, brush over with egg, and bake of a light colour. Take as much lobster as is required, mince the meat very fine, and add the above ingredients; stir it over the fire for 6 minutes; remove the lids of the patty-cases, take out the bread, fill with the mixture, and replace the covers.
Seasonable at any time.
Modern Redaction
Ingredients:
meat from 1 lobster, minced
4 tbsp thick béchamel sauce (cook down to reduce)
6 drops of anchovy sauce
lemon juice
cayenne pepper, to taste
300g (about) puff pastry
Method:
Combine the lobster meat, béchamel sauce and anchovy sauce in a pan. Bring to a simmer then season to taste with the lemon juice and cayenne pepper. Cook for about 5 minutes then take off the heat.
Roll out the puff pastry then cut into pieces large enough to cover the base of four patty pans. Fill with the lobster mix then cover with more puff pastry. Prick the tops to make steam holes then transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until cooked through. Serve hot.
