Come dine at Downton

Kingly kedgeree, lobster cutlets and cocktails the Crawleys would have quaffed, in this extract from the new Downton Abbey recipe books

LOBSTER CUTLETS

After Edith’s wedding to

Sir Anthony Strallan ended in tears when he jilted her at the altar, the prepared dishes that were to form her wedding breakfast were whisked away and ended up as the servants’ dinner. As the servants tucked in, they realised they were eating lobster cutlets like these, a Victorian favourite. Despite appearances, they are quick and easy to prepare.

Serves 4

1 lobster, cooked

160ml (5½fl oz) milk

2tbsp double cream

2tbsp butter, plus extra

30g (1oz) flour

A pinch of cayenne pepper

Salt and black pepper

Grated zest and juice of ½ a lemon, plus 1 lemon, cut into wedges, to garnish

1 egg

20g (¾oz) fresh

breadcrumbs

Small fresh flat-leaf parsley

sprigs, to garnish

Holding the lobster flat on a chopping board, insert the tip of a sharp knife where the head and body sections meet and cut through the shell to halve the head lengthwise. Rotate the lobster 180° and cut the body and tail in half lengthwise.

Twist the claws and legs off. Lift out the meat from the tail and reserve. Crack the claws and the large sections of the legs and remove all the meat. Save the thin ends of the legs for serving (see picture). Chop all the meat finely and transfer to a bowl.

Heat the milk and cream in a saucepan over a medium heat until hot, and pour into a heatproof jug. Make a roux by melting the butter in a saucepan over a medium heat, then whisking in the flour until smooth. Reduce the heat to low and stir for 2-3 minutes to cook off the raw flour flavour. Add the hot milk mixture little by little, stirring constantly, until it’s a thick, smooth sauce. Add the cayenne pepper, a little salt and black pepper, and the lemon zest and juice. Stir well, then remove from the heat and let it cool. Pour half of the sauce over the finely chopped lobster meat, and stir well. Then add the rest of the sauce, until it’s a very thick paste that holds its shape. Cover and chill for at least 1 hour, or overnight.

Whisk the egg in a bowl and spread the breadcrumbs across the base of a shallow bowl. Form the lobster mixture into 8 small balls, then mould each ball into the rough shape of a meat cutlet (a flat pear shape). Brush the cutlets on all sides with egg then turn them in the breadcrumbs to coat.

Line a plate with kitchen roll. Heat 2tbsp butter in a frying pan over a medium heat and lay the cutlets in the pan. Keep the heat moderate and turn the cutlets over once browned on the underside. When the cutlets are cooked, after 5-6 minutes, drain them on the lined plate, then transfer to a platter.

Garnish with parsley. The ends of the lobster legs can be inserted gently into the pointy end of each cutlet to resemble the bone that would stick out of the end of a lamb cutlet. Serve with the lemon wedges.

The Dowager Countess dines with Lord Grantham and Lady Mary