Lobster, en Casserole

Ingredients

• a fine large lobster
• adding onions and carrots, 2 of each
• a bayleaf
• some thyme
• parsley
• half a glass of sherry or white wine
• yi cup of stewed tomatoes

Method

1. 1

   Boil, pick, and cut up lobster.

2. 2

   Fry in olive oil with onions and carrots, bay leaf, thyme, and parsley.

3. 3

   Cook for 20 minutes, remove lobster, add tomatoes and consomme to sauce, cook for 10 minutes longer, return lobster, and serve.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 16. The excerpt below is the record exactly as published.

LOBSTER, EN CASSEROLE. (Southern France.) Boil, pick, and cut up a fine large lobster ; fry it in olive oil, adding onions and carrots, 2 of each, a bayleaf, some thyme, parsley, and half a glass of sherry or white wine. Be sure to rub the casserole or earthen saucepan with a bit of garlic before putting in the ingredients. Cook for 20 minutes, stirring it, then take out the lobster, add yi cup of stewed tomatoes

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