Egg with Lobster (CEuf au Homard) a la Mayonnaise

Ingredients

• Cook eggs (one for each person)
• small lobster, about one and a half pounds
• some mayonnaise dressing
• cayenne pepper
• salt
• Spanish pepper
• truffles

Method

1. 1

   Cook eggs for 12 minutes, cool, and remove shells.

2. 2

   Cut a slice from each egg, remove yolks, and keep shells in cold water.

3. 3

   Cook lobster, grind meat, and mix with mayonnaise, cayenne, and salt.

4. 4

   Fill eggs with lobster mixture, garnish with Spanish pepper and truffles, and serve on tomato slices or croutons.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 389. The excerpt below is the record exactly as published.

Egg with Lobster ( CEuf au Homard) a la Mayonnaise Cook eggs (one for each person) for twelve minutes; when done, put in cold water, remove the shells carefully. Then cut a slice of each egg on the side, remove the yolks carefully, leaving the shells in cold water until ready to use. Cook a small lobster, about one and a half pounds; when done, remove the meat and grind it through the machine, mix with some may¬ onnaise dressing, cayenne pepper, and salt; fill each egg; garnish with Spanish pepper and truffles on the top. Place the eggs on slices of tomato or a crouton of bread. Chop the yolks fine, add some mayonnaise dressing

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