Lobster A La Cordelaise

Ingredients

• Cut the lobster into 4 pieces
• a pint or more of white wine
• some garlic
• thyme
• parsley in branches
• pepper
• salt
• 2 tablespoons of flour
• half pint of good tomato sauce

Method

1. 1

   Put lobster pieces on fire with wine, garlic, thyme, parsley, pepper, and salt.

2. 2

   Stir occasionally.

3. 3

   After 40 minutes, remove lobster, dry, and fry shallots and onions in butter.

4. 4

   Add flour to make roux, then add stock and cook for 10 minutes.

5. 5

   Add tomato sauce, adjust thickness, add lobster, stir briefly, and serve.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 19. The excerpt below is the record exactly as published.

Lobster A La Oordelaise. Cut the lobster into 4 pieces cross ways. Take oflf the claws without breaking ; then put the pieces on the fire with a pint or more of white wine, some garlic, thyme, parsley in branches, pepper and salt. Stir once in a while. In about 40 minutes remove the pieces from the fire, dry them and put into another saucepan. In still an- other saucepan fry some shallots and onions in butter, add 2 table- spoons of flour and make a roux. Add the stock in which the pieces have been boiled and let it cook 10 minutes longer, stirring often. Add half pint of good tomato sauce

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