Frosted Lobster Croustade

Ingredients

• 1 lb. puff paste
• 1 large lobster
• 2 whites
• 1 yolk of eggs
• 1 oz. grated Parmesan cheese
• 2 shallots
• 1 gill demi-glace sauce
• 1 glass sherry
• 1 oz. butter
• 1 teaspoonful anchovy essence
• 6 mushroom slices
• salt
• cayenne or paprika pepper

Method

1. 1

   Split the lobster, remove all the meat and cut into neat pieces.

2. 2

   Peel and chop the shallot, fry them in butter until golden.

3. 3

   Add the lobster and toss for a few minutes.

4. 4

   Add sherry, cover, and reduce.

5. 5

   Moisten with demi-glace and anchovy essence, season, add mushrooms, and keep hot.

6. 6

   Roll out the paste, stamp out rounds, stack them, cut out the center, brush with egg yolk, and bake until golden.

7. 7

   Fill with lobster mixture, cover with egg-froth, sprinkle cheese, and bake to brown.

8. 8

   Serve quickly.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 24. The excerpt below is the record exactly as published.

Frosted Lobster Croustade.) I lb. puff paste, i large lobster, 2 whites and i yolk of eggs, i oz. grated Parmesan cheese, 2 shallots, i gill demi-glace sauce, i glass sherry, i oz. butter, i teaspoon- ful anchovy essence, 6 mushroom slices, salt, cayenne or paprika pepper

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