Lobster a PAmericaine

Ingredients

• two fine, good-sized, freshly boiled lobsters
• half a gill of good olive oil
• one medium-sized, peeled onion
• one fine, sound, green pepper
• half a clove of peeled, very sound garlic
• a pinch of salt
• half a saltspoonful of red pepper
• half a wine-glassful of good white wine
• one gill of tomato sauce
• one medium-sized, sound, red, peeled tomato

Method

1. 1

   Split and remove meat from lobsters, cut into one-inch pieces.

2. 2

   Heat olive oil, add lobster pieces, onion, green pepper, and garlic; cook for five minutes.

3. 3

   Season with salt, red pepper, and white wine; reduce for two minutes.

4. 4

   Add tomato sauce and diced tomato, cook for ten minutes, then serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 144. The excerpt below is the record exactly as published.

Lobster a PAmericaine. — Split two fine, good-sized, freshly boiled lobsters; remove all the meat carefully, then cut it up into pieces one inch in length. Have a pan on the hot range with half a gill of good olive oil, and when the oil is very hot add the pieces of lobster. Chop very fine one medium-sized, peeled onion, one fine, sound, green pepper, and half a clove of peeled, very sound garlic; add all to the lobster, and let cook for five minutes, gently mixing meanwhile. Season with a pinch of salt and half a saltspoonful of red pepper, adding also half a wine-glassful of good white wine. Reduce for two minutes, then add one gill of tomato sauce (No. 205) and one medium-sized, sound, red, peeled tomato

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