Lobster à la Portland

Ingredients

• three medium-sized live female lobsters
• four egg yolks
• one-half pint velouté sauce
• four chopped shallots
• one bruised clove of garlic
• two ounces of butter
• one-half pint of white broth
• one-half pint of white wine
• a bunch of parsley
• a pinch of red pepper
• juice of one lemon

Method

1. 1

   Take off the tails and big claws of the lobsters.

2. 2

   Remove the string from each tail and cut crosswise into pieces.

3. 3

   Crack the claws and boil the bodies.

4. 4

   Rub the creamy substance through a sieve with egg yolks, velouté sauce, shallots, and garlic.

5. 5

   Add butter and fry without browning.

6. 6

   Add lobster, parsley, and red pepper, frying longer.

7. 7

   Add broth and wine, boil for fifteen minutes.

8. 8

   Remove parsley, skim lobster, reduce liquid, add velouté sauce and egg yolks, stirring until nearly boiling.

9. 9

   Add parsley and lemon juice, pour over lobster, and serve at once.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 78. The excerpt below is the record exactly as published.

Lobster à la Portland Take off the tails and big claws of three medium-sized live iemale lobsters. Remove the string which runs through the centre of each tail and cut crosswise in five or six pieces. Crack the claws and place them on a piate. Boil the bodies. Take out the creamy substance and rub it through a sieve with f our egg yolks and one-half pint velouté sauce, four chopped shal- lots, and one bruised dove of garlic. Add two ounces of butter and fry a little without browning. Add the lobster, a bunch of parsley, and pinch of red pepper. Fry a little longer, occasion- ally tossing the lobster. Add one-half pint of white broth and one-half pint of white wine, and boil fifteen minutes. Re- move the bunch of parsley and skim out the lobster. Reduce the liquid, add two ladlef uls of velouté sauce, and the prepared egg yolks. Stir constantly until it nearly boils, add a little chopped parsley and juice of one lemon

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