Lobster Cutlets
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g spiny lobster (arigusta)
- balsamella (bechamel)
- breadcrumbs
- eggs
- oil
- salt
Instructions
- Boil a ~650 g lobster (as No. 476), shell it, and coarsely chop the meat.
- Make a balsamella (No. 220 proportions), stir in the lobster and salt, and cool the mixture a few hours.
- Divide into ten, shape into cutlets in breadcrumbs, dip in egg, breadcrumb again, and fry in oil.
- Stick a piece of the lobster's antenna into each cutlet before serving.