Lobster (Homard) a la Hammond

Ingredients

• a 2-pound lobster
• a pound of nice mushrooms
• one cup water
• half a cup sherry
• a tablespoon of butter
• two eggs
• a cup of cream
• pepper and salt
• pepper and salt

Method

1. 1

   Boil or broil a 2-pound lobster; split in halves; remove meat from body as well as from claws and tail.

2. 2

   Cut both chicken and lobster in small pieces.

3. 3

   Cook mushrooms in water and sherry for fifteen minutes.

4. 4

   Add butter to saucepan, stir in mushroom juice, add sherry, lobster, chicken, and mushrooms; let cook for about fifteen minutes.

5. 5

   Stir eggs with cream just before serving; add to the mixture, shaking the pan until hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 157. The excerpt below is the record exactly as published.

obster ( Homard ) a la Hammond Boil or broil a 2-pound lobster; split in halves; remove meat from body as well as from claws and tail. Have ready the breast of a cooked chicken; cut both chicken and lobster in small pieces. Put on stove a pound of nice mushrooms in one cup water and half a cup sherry, pepper, and salt, and cook for fifteen minutes. When done, put a tablespoon of butter in saucepan, add the mushroom AMERICAN COOK BOOK juice; stir until nice and smooth; add a wineglass of sherry (and a little chopped chives, if desired); add the lobster, chicken, and mushrooms to it and let cook for about fifteen minutes, slowly — skimming it now and then; color with kitchen bouquet. Stir two eggs with a cup of cream just before serving; add the eggs and cream, shaking the pan well until it gets hot, taking care not to let it cook. This can be filled in small ramequin cups, silver cups, or under glasses on top of round pieces of toast; sprinkle with grated cheese. [If on half shells, make the sauce a little heavier; sprinkle with grated cheese on the top and bake in the oven until golden brown.] Lobster ( Homard ) a la Henriette Boil two small lobsters for about twelve minutes with some salt; leave in the water until cold; then open; remove meat carefully; cut in large pieces. Make a very thick cream sauce from one spoon of butter, two tablespoons flour, and one and a half cups milk; add to this sauce chopped shallots, chopped chives, chervil, garlic, and two tablespoons chopped parsley. Butter a gratin dish well; put one layer of pieces of lobster, then the cream sauce and some pieces of lobster on top, in a ring style around the edge; sprinkle bread crumbs and grated cheese on top; put a form in centre of the dish so that when cooked it does not run to the centre; bake in oven until golden brown. When done and ready to serve remove the centre dish; put the gratin dish in a silver dish and garnish with the lobster claws sticking down in the dish and hanging over the edge. Serve with a rich newbourg or supreme sauce in the centre. A beautiful dish for luncheon, dinner, or supper. Lobster Bisk ( Bisque de Homard) a la Gimo For six persons take about three small lobsters, about one and a half to two pounds each; put in boiling water with some salt and let cook for about ten minutes. When done, leave in the juice until cold; take up; cut in halves; crack claws and remove all the meat, also the fat and roe from the lobster. Shred the best part of the lobster, and leave the rest aside. Cook, in the meantime, one cup rice for twenty minutes in some water and a little salt. When well done, take the lobster that is put aside and grind through machine two or three times with the rice; then press it through a fine strainer; put into a saucepan a large tablespoon of butter, one tablespoon flour, three cups of the stock that the lobster is cooked in, one cup Rhine wine, half a cup sherry. Make a nice rich sauce (add some more butter if necessary); then add the lobster and rice that has THE SWEDISH, FRENCH, gone through the machine. Let simmer from fifteen to twenty minutes; season with pepper and salt

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