Baked Lobster, Victoria Style

Ingredients

• the shells of 4 lobsters
• 4 ounces of butter
• 1 carrot
• 2 onions
• 1 small sprig of thyme
• 2 bay leaves
• 1 pint of white wine
• 1 quart of Tomato
• 1 quart of Veloute sauce
• 1 gill of cream
• season to taste with salt
• season to taste with paprika
• sprinkle over some grated Parmesan cheese
• melted butter

Method

1. 1

   Pound lobster shells and fry with butter, carrot, onions, thyme, and bay leaves.

2. 2

   Add lobster pulp, moisten with white wine, then add tomato and veloute sauces.

3. 3

   Reduce with cream, season.

4. 4

   Fill lobster shells with sauce and meat, layer with mushrooms and truffles, cover with sauce, sprinkle cheese, and bake for 12-15 minutes.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 10. The excerpt below is the record exactly as published.

BaKED LoBSTER, Victoria Style. Pound to a fine pulp the shells of 4 lobsters. Fry in 4 ounces of butter, i carrot and 2 onions cut fine ; add i small sprig of thyme and 2 bay leaves. When the vegetables begin to brown, add the lobster pulp, stir continuously for 5 minutes, and then moisten with i pint of white wine. After 5 minutes more, add quart of Tomato and i quart of Veloute sauce ; cook to- gether for 15 minutes, and then rub through a very fine sieve. Put this sauce into a clean saucepan, reduce with i gill of cream until of good consistency, and season to taste with salt and paprika. Cut some small, cooked lobsters in halves; take out the meat and cut into slices the size of a 2S-cent piece. Put some of the sauce in the lobster shells and range the meat on top with alternate layers of mushrooms and truffles ; cover with the sauce, sprinkle over some grated Parmesan cheese and melted butter

Cook this with the app: pantry check, scaling, and the assistant.