Lobster a la Americaine

Ingredients

• two tablespoons butter
• one-half tablespoon finely chopped onion
• two tablespoons flour
• one cup stewed and strained tomatoes
• one tablespoon sherry wine
• one and one-half cups lobster meat cut in dice
• one-half teaspoon salt
• one-eighth teaspoon paprika

Method

1. 1

   Cook butter with onion until yellow.

2. 2

   Add flour and gradually pour in tomatoes.

3. 3

   Add lobster liver and seasonings.

4. 4

   Add lobster meat and heat through.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 10. The excerpt below is the record exactly as published.

Lobster a la Americaine Cook two tablespoons butter with one-half tablespoon finely chopped onion, until yellow. Add two tablespoons flour and pour on grad- ually one cup stewed and strained tomatoes. To lobster liver add one tablespoon sherry wine and add to sauce. Season with one-half tea- spoon salt and one-eighth teaspoon paprika. Add one and one-half cups lobster meat cut in dice. As soon as heated, add one tablespoon sherry wine. Lobster a la Delmonico Melt one-fourth cup butter, add one table- spoon flour, one-half teaspoon salt

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