Lobster Bordelaise

Ingredients

• some live lobsters
• a little garlic
• two bay leaves
• a small bunch of parsley
• a small bunch of thyme
• a little pepper
• a little salt
• a few slices of onions
• a little flour
• a teacupful of tomato sauce
• a pinch of cayenne

Method

1. 1

   Cut lobsters, crack claws, and cover with white wine, garlic, bay leaves, parsley, thyme, pepper, and salt.

2. 2

   Boil for twenty-five minutes.

3. 3

   Fry onions in butter, add flour, then lobster cooking liquor.

4. 4

   Stir in tomato sauce and cayenne, warm lobster pieces, and serve.

Nutrition per serving

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 41. The excerpt below is the record exactly as published.

Lobster Bordelaise. Cut some live lobsters into eight pieces, crack the claws without spoiling the shape, put them in a saucepan and cover with white wine, a little garlic, two bay leaves, a small bunch of parsley and thyme, and a little pepper and salt; place the lid on the saucepan and let the mixture boil for twenty-five minutes, stirridg often to SHELL-FISH. loi prevent burning. When they are cooked take each piece of lobster out, dry in a cloth, and replace them in a clean saucepan. Fry a few slices of onions and shallots in butter, and when they are browned stir in a little flour, cook it, then pour in some of the liquor in which the pieces of lobster were cooked. Stir over the Are for ten minutes, then mix in a teacupful of tomato sauce, a pinch of cayenne, the pieces of lobster, and warm them again. Arrange the lobster on a hot dish in such a way that they will not have the appearance of being cut, put the claws around, pour over the sauce and serve. Broiled Lobster. Take a live lobster, and after it has been boiled split it lengthwise, and pick out all the uneatable parts ; open it flat, place two small pieces of butter on it, and dust over with pepper ; place the halves of the lobster, just as they were in their shells, on a gridiron, and heat slowly over a fire. When done put them with their shells on a hot dish, garnish with parsley and serve. Broiled Lobster Ravigote. Cut three small raw lobsters each into two equal parts, taking out the gravel from the head, season with salt and pepper, rub with a little oil and broil the pieces for ten minutes. Remove them from the fire, take the meat from the heads of the lobsters, put them in a salad bowl with half a pint of ravigote butter and mix them well together; take the rest of the meat from the lobster, dip it in the sauce and return it to the shell; then replace and warm it again for a few minutes in the oven and serve on a folded napkin, garnish the shells with parsley and serve the sauce in a boat Buttered Lobster. Pick out all the meat of a lobster and mince it finely, mix it with the coral and green inside, two tablespoonfuls of vinegar, a quarter of a pound of fresh butter and one saltspoonful each of cayenne and made mustard; place this in a stewpan with the chopped meat over the fire till thoroughly hot. Cut in quarters some lettuce, arrange them on a dish, pour in the hot lobster, put some quarters of hard boiled eggs on the top and serve at once. Lobster Cream. Pick the meat from a boiled lobster and chop it small; place it in a saucepan, season to taste with salt and pepper and a small quantity of grated nutmeg; moisten with half a tablespoonful of vinegar and one teaspoonful of sherry, stir it over the fire until hot, then dredge lightly with flour and add two ounces of butter and a tea- cupful of cream. Stir the mixture while it is boiling and let it cook for ten minutes. Wash the body shell of the lobster and dry well, then pour the mixture into it Place the lobster on a fancy dish and serve it while very hot. I02 SHELL-FISH. Lobster Croquettes. Carefully pick the meat from a lobster, mince finely, and mix it with one heaped teaspoonful of finely grated breadcrumbs, two tablespoonfuls of thick cream, the strained juice of one lemon, one teaspoonful of anchovy sauce, a little grated nut- meg, pepper and salt, and stir over the fire until it is very hot. Then take it off, mix in the beaten yolk of one egg and leave until cold. Shape the lobster prepara- tion into little balls, brush over with beaten eggs, plunge them into boiling fat and fry. When they are cooked, drain and arrange them on a hot dish, garnish with fried parsley and serve. \ Curried Lobster. Take the meat from some small lobsters and place it in a saucepan with one tea- cupful each of gravy and cream, and half a blade of mace. Mix two teaspoonfuls of curry powder with one teaspoonful of flour, and one ounce of butter, put in with the lobster and simmer at the side of the fire for an hour. After it is done add some lemon juice and a little salt

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