Lobster (Homard) a la Henriette

Ingredients

• two small lobsters
• one spoon of butter
• two tablespoons flour
• one and a half cups milk
• chopped shallots
• chopped chives
• chervil
• garlic
• two tablespoons chopped parsley

Method

1. 1

   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.

2. 2

   Make a thick cream sauce from butter, flour, and milk; add shallots, chives, chervil, garlic, and parsley.

3. 3

   Butter a gratin dish, layer lobster and cream sauce, sprinkle with bread crumbs and cheese, bake until golden brown.

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 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

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