Lobster a la Havraise

Ingredients

• three small live lobsters
• a tablespoonful of oil
• half a pint of Spanish sauce
• a glass of sherry
• about ten mushrooms
• a little salt
• pepper
• a very little nutmeg

Method

1. 1

   Put finely chopped shallots in a frying-pan with oil.

2. 2

   When beginning to color, add lobster pieces and cook for 15 minutes.

3. 3

   Then add Spanish sauce, sherry, mushrooms, parsley, salt, pepper, and nutmeg.

4. 4

   Mix well, boil for 5 minutes, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 25. The excerpt below is the record exactly as published.

Lobster a la Havraise. Take three small live lobsters, cut off the claws, break them, and separate your lobsters in two, cutting each lob- ster in eight pieces. Put into a frying-pan three very finely chopped shallots, with a tablespoonful of oil. When beginning to color lightly, add your pieces of lobster, and, after cooking fifteen minutes, add half a pint of Spanish sauce (Art. 80), a glass of sherry, about ten mushrooms, a little chopped parsley, a little salt, pepper, and a very little nut- meg. Mix well together, boil five minutes longer, and serve. 153. Croquettes of Lobster. Chop fine the meat of two boiled lobsters and add half a pint of bechamel sauce (Art. 83), to which you have added the yolks of two eggs well mixed in a little water. Then add two tablespoonfuls of tomato sauce, a little pepper, salt, and a very little nutmeg

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