Lobster A L'Américaine

Ingredients

• 2 tablespoons butter
• 114 cups cooked lobster meat
• V4 tablespoon finely chopped onion
• 2 tablespoons flour
• 1 cup stewed and strained tomatoes
• Y teaspoon salt
• ly teaspoon paprika
• 2 tablespoons sherry
• diced liver kept separate

Method

1. 1

   Cook onion in butter until yellow.

2. 2

   Add flour.

3. 3

   Pour on tomato gradually.

4. 4

   Add 1 tablespoon sherry to liver and add to sauce with salt and paprika.

5. 5

   Add lobster meat.

6. 6

   Heat and add remaining sherry.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 102. The excerpt below is the record exactly as published.

LOBSTER A L°7AMERICAINE 2 tablespoons butter 114 cups cooked lobster meat, V4 tablespoon finely chopped onion diced liver kept separate 2 tablespoons flour 2 tablespoons sherry 1 cup stewed and strained tomatoes Y teaspoon salt ly teaspoon paprika

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