Homard à l'Américaine

Ingredients

• a tin of lobster
• a good sized Bombay onion
• an ounce of butter
• a sherry glass of chablis or sauterne
• a breakfast-cupful of rich thick brown sauce
• the same quantity of tomato puree
• a strong suspicion of Nepaul pepper

Method

1. 1

   Wash and drain lobster pieces, cut into collops, and place in an oven-safe dish.

2. 2

   Fry chopped onion in butter, add wine, then stir in brown sauce and tomato puree.

3. 3

   Reduce for five minutes, pour over lobster, and heat in the oven until hot.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 254. The excerpt below is the record exactly as published.

a tin of lobster : choose all the larger pieces for the dish you are going to make, and put all the mashed fragments aside to be used in bouchees or croquettes for some other meal. Having washed and drained the firm pieces aforesaid, dry them, and cut them up into quarter inch collops, and pile them in the centre of a dish that will stand the oven. N'ow cut up a good sized Bombay onion, fry it in an ounce of butter, adding off the fire a sherry glass of chablis or sauterne : when the onion seems cooked, stir in a breakfast-cupful of rich thick brown sauce, and the same quantity of tomato puree ; add a strong suspi- cion of Nepaul peppe

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