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Lobster a l'Americaine

Name: Lobster a l'Americaine
Yield: 2 servings
Ingredients: Cut a good-sized lobster crossways into seven slices; three large tablespoonfuls of tomato sauce; two teaspoonfuls of Madeira; a little chopped parsley; and tarragon; season with cayenne pepper and salt to taste; Add an ounce of oiled butter

From Soyer's standard cookery, 1912

Serves 2

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 77. The excerpt below is the record exactly as published.

Lobster a I'Americaine. Cut a good-sized lobster crossways into seven slices. Re- move the soft part of the flesh, put it into a bowl, and mix with it three large tablespoonfuls of tomato sauce, two teaspoon- fuls of Madeira, a little chopped parsley and tarragon. Sea- son with cayenne pepper and salt to taste. Add an ounce of oiled butter

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