{"id":5793,"slug":"scrambled-eggs-with-lobster","title":"Scrambled eggs, with lobster.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tail of a boiled lobster","two ounces of butter","salt and pepper","twelve beaten eggs","one-half cup of cream","one ounce of sweet butter"],"ingredients_norm":["tail of boiled lobster","butter","salt and pepper","egg","cream","sweet butter"],"steps":["Cut the tail of a boiled lobster in small squares.","Put in a sauté pan with two ounces of butter, season with salt and pepper, and simmer for a few minutes.","Add twelve beaten eggs, one-half cup of cream, and one ounce of sweet butter.","Season with salt and pepper, and scramble in the usual manner."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w98:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1caa0eac9e49add0f671e513e545d1d14a2fb49990f6ecc376cedd301d228897","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/scrambled-eggs-with-lobster"}