Lobster a la Francaise

Ingredients

• three to four pounds of lobsters
• two cups water
• half cup sherry
• a pinch of thyme
• a few bay leaves
• a tablespoon of butter
• a small tablespoon flour
• two cups cream
• one tablespoon of finely chopped parsley

Method

1. 1

   Cook the lobsters and leave in the juice until cold; then remove meat from the shells, saving claws for decoration.

2. 2

   Scrape carrots and peel onions; cut carrots in long strips and onions in slices.

3. 3

   Cook with pepper, salt, water, sherry, thyme, and bay leaves until well done.

4. 4

   Add lobster pieces, simmer for about ten minutes.

5. 5

   In a saucepan, melt butter, add flour, then the juice from the carrots, and cream.

6. 6

   Put lobster in the center of the dish with onions and carrots around; pour sauce over; garnish with claws and parsley.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 155. The excerpt below is the record exactly as published.

three to four pounds of lobsters; cook, and leave in the juice until cold; then remove meat from the shells, saving claws for decoration. In the meantime, scrape some carrots and peel some small onions; cut carrots in long narrow strips and onions in thin slices; put on stove with some pepper, salt, two cups water, half cup sherry, a pinch of thyme, and a few bay leaves; let it cook until well done. Then take the lobster in pieces, as large as can be gpt from the shells; if a large lobster, cut tail in six pieces; add lobster to the onions and carrots; remove bay leaves and let simmer for about ten minutes; put in a saucepan a tablespoon of butter and a small tablespoon flour; add the juice from the carrots (which will amount to about one cup) to the butter and flour; then AMERICAN COOK BOOK 107 add two cups cream (beat well), and one tablespoon of finely chopped parsley

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