Lobster a l’Americaine

Name: Lobster a l’Americaine
Ingredients: a good-sized lobster; three large tablespoonfuls of tomato sauce; two teaspoonfuls of brandy; two tablespoonfuls of Madeira; a little chopped parsley; tarragon; cayenne pepper; an ounce of melted butter

From Paper-bag cookery, 1911

Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

285Calories

1 gProtein

6 gCarbs

23 gFat

Full nutrition (35 nutrients)

Calories285 kcal

Protein0.9 g

Carbohydrates6.4 g

Fiber0.7 g

Sugars1.9 g

Total Fat23 g

Saturated Fat14 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol61 mg

Sodium196 mg

Potassium197 mg

Calcium17 mg

Iron0.6 mg

Magnesium12 mg

Phosphorus23 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C4.2 mg

Vitamin A194 mcg

Vitamin E0.7 mg

Vitamin K2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.9 mcg

Choline5.3 mg

Caffeine0 mg

Alcohol3.1 g

Water73 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 9. The excerpt below is the record exactly as published.

Lobster a l’Americaine. — Cut a good- sized lobster crossways into seven slices. Re- move the soft part of the flesh, put it into a basin, and mix with it three large tablespoon- fuls of tomato sauce, two teaspoonfuls of brandy, and two tablespoonfuls of Madeira, a little chopped parsley and tarragon. Season with cayenne pepper and salt to taste. Add an ounce of melted butter

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