Coquille of Lobster a la Mabel Quist

Ingredients

• one cup lobster
• two tablespoons cream sauce
• salt
• pepper
• sherry
• head shell

Method

1. 1

   Cook lobsters, remove meat, and prepare shells.

2. 2

   Mix lobster with cream sauce seasoned with salt, pepper, and sherry.

3. 3

   Fill shells, top with breadcrumbs, and bake until golden.

4. 4

   Serve garnished with parsley and claws.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 153. The excerpt below is the record exactly as published.

pepper and salt to taste. Arrange the slices of toast on a platter; put the lobster on top; garnish with lobster claws and parsley all around. A beautiful luncheon or supper dish. [This is also served as Lobster on Toast a la Virginia, by placing a thin slice of Virginia ham on each piece of toast under¬ neath the lobsters and mushrooms. Garnished in the same style.] Lobster ( Homard ) a la Sauterne Remove the meat from a cooked lobster, cut in pieces and put in one and a half cups milk on stove to boil; put one tablespoon butter in a pan; add tablespoon flour, when dissolved add the milk from the lobster, squeeze of onion, three tablespoons sauterne, pepper, salt, one tablespoon chopped parsley, yolks of two eggs that have been mixed with some cream; shake the pan on the stove until egg is thickened in sauce. Serve on a platter. Garnish with half moons of pastry and the lobster claws all around. Baskets with Lobster a la Fanchonette Corheilles de Homard a la Fanchonette Make little baskets from puff paste; fill with creamed lobster. Filling. Cook lobster for eighteen minutes; leave in the water until cold; then take it up, break the shell, and cut the meat in small pieces; then make a nice rich cream sauce — to two cups of the cream sauce, yolks of three eggs, half a cup cream, two spoonssherry, pepper and salt. Put the lobster in the cream sauce; add egg and cream mixture; shake the pan until thickened. Then fill the fanchonette baskets. Tie little white rosettes of ribbon on the handles and then stick into the basket. Serve on a platter, forming a ring, with fried oyster crab in the centre. Garnish with lobster claws and parsley all around. Creamed Lobster with Pastry a l’Americaine Homard a la Creme, Patisserie a V Americaine Cook lobster for eighteen minutes; leave in the water until cold; then take out; remove the meat from the shell and cut in small pieces. Put two cups of lobster with two cups milk in a pan on the stove to simmer for about ten minutes. Put in a saucepan one table¬ spoon butter, two tablespoons flour; add the milk from the lobster; flavor with sherry, pepper, salt; add the lobster. Last add some cream; put on a platter with the claws all around and between each put a half moon of pastry and some parsley. 106 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Terrapin of Lobster, a la Ericsson Hammond Homard au Terrapin , a la Ericsson Hammond Cook a two and a half pound lobster in water and salt for eighteen minutes; leave in the broth until cold; break open; remove the meat; save the head, tail, and small claws for decoration. Cut lobster in pieces and put on stove with one and a half cups milk. In the mean¬ time, hard boil three eggs; work the yolks very fine in a pan, free from lumps; add yolks of three raw eggs, half a cup cream, pepper, salt, three spoons sherry. Put one tablespoon butter in a pan; add one tablespoon flour, then the milk; beat until smooth, add the lobster, the egg mixture, including sherry, pepper, salt. Shake the pan on the stove until the egg is cooked; be care¬ ful not to let it curl. [If desired a little more sherry and butter can be added, according to taste.] Put on a warm platter — the head in the centre. Garnish with the shredded whites of eggs and the claws alternately, and some parsley at the side of the platter. Patties with Lobster ( Petits Pates de Homard) a la Supreme Make the patties from puff paste; fill with the lobster filling and arrange on a paper napkin or doily with the body shell in the centre; garnish with the lobster claws and parsley. Lobster en¬ tree for dinner, luncheon, or supper. Filling. One tablespoon butter, two tablespoons flour, cup and a half milk, three spoons sherry, yolk of one egg, cayenne pep¬ per and salt to taste. Stir butter and flour together; add the milk, sherry, pepper, and salt; then add the yolk of egg (stir very fast so as not to let it curl); add to this two cups lobster cut up in small dices — and three spoons cream, just before serving. Vol-au-vent with Lobster a la Supreme Vol-au-vent au Homard a la Supreme * Make a vol-au-vent or pastry case; when baked and ready to serve, have it very hot and fill it with the same filling as for petits. [See recipe: Petits d’Homard a la Supreme]. Garnish with lobster claws and parsley all around. Serve as an entree for lunch, dinner, or supper. Lobster ( Homard ) h. la Bordelaise is cooked in the same way as the foregoing but is served with borde¬ laise sauce. Lobster with Rice a la Hammond Homard au Riz, a la Hammond Boil lobster [see recipe: Boiled Lobster]; take out of the water and remove meat; put on a broiler and glaze with cream sauce fla¬ vored with sherry; color with red and orange coloring the shade of the lobster; make a rice foundation and put lobster on top of this, decorate with white cream sauce and truffles; in the centre pour curried sauce; garnish all around with the claws and parsley. Coquille of Lobster ( Homard en Coquille) a la Mabel Quist Cook the lobsters [see recipe: Boiled Lobster]; break off the tail ✓ and remove the inside of the head shell; clip the head shell in halves and trim all around so that it looks neat. [The lobsters for this dish should be all of the same size; otherwise one shell would be larger than another.] Remove all meat from head part, from claws, and from tail; cut in very tiny pieces; make a rich cream sauce, and mix it and the lobster together. To one cup lobster take two table¬ spoons cream sauce

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