Lobster a la Rushmore

Ingredients

• three fine, fresh lobsters, each weighing two pounds
• half an ounce of fresh butter
• one good-sized, sound shallot
• a light pinch of salt
• a light saltspoonful of cayenne pepper
• half a glassful of good white wine
• one tablespoonful of tomato sauce
• four tablespoonfuls of Espagnole sauce
• six mushroom-stalks chopped up very fine

Method

1. 1

   Boil lobsters in salted water for ten minutes, cool, and pick out the meat.

2. 2

   Sauté shallot in butter, add minced lobster, season, and reduce.

3. 3

   Mix in sauces and mushrooms, then fill lobster shells with the mixture and bake for five minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 327. The excerpt below is the record exactly as published.

Lobster a la Rushmore. — Select three fine, fresh lobsters, each weighing two pounds; boil them in salted water for ten minutes, then take them out and put to cool for eighteen minutes. Pick out all the meat, leaving the main body-shells intact for further use. Mince up the tail-parts, coral, and claws into pieces a quarter of an inch thick by three quarters of an inch wide. Put a sautoire containing half an ounce of fresh butter on the hot stove; chop up very fine one good-sized, sound shallot, add it to the butter in the pan, also the minced lobster, and season with a light pinch of salt, a light saltspoonful of cayenne pepper, and half a glassful of good white wine; let the whole reduce for ten minutes, stirring it meanwhile with a wooden spoon. Add one tablespoonful of tomato sauce (No. 205), four tablespoonfuls of Espagnole sauce (No. 151), and six mushroom-stalks chopped up very fine

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