To Dress Lobsters is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of dressing lobsters in olive oil and parsley prior to serving. The full recipe is presented here and I hope you enjoy this classic British version of: To Dress Lobsters.
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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
276. When the lobster is boiled, rub it over with a little salad-oil, which wipe off again; separate the body from the tail, break off the great claws, and crack them at the joints, without injuring the meat; split the tail in halves, and arrange all neatly in a dish, with the body upright in the middle, and garnish with parsley. (See Coloured Plate, H.)
Modern Redaction
Ingredients:
1 large lobster, boiled to cook
2 tbsp olive oil
4 tbsp fresh parsley
Method:
When the lobster is cooked, rub the body all over with olive oil then wipe dry with a cloth. Separate the body from the tail then break off the large claws and break them at the joints, being careful to preserve the meat. Split the tail in half then arrange the parts neatly in a serving dish, setting the body upright in the middle. Garnish with parsley and serve.
