Lobster in Tomatoes a la Ericsson Hammond

Ingredients

• Secure small tomatoes
• Take meat from the cooked lobster
• half mayonnaise
• half cold hollandaise
• seasoned with cayenne pepper and salt
• salt

Method

1. 1

   Remove skins from tomatoes and fill with lobster mixture.

2. 2

   Garnish with a teaspoon of dressing and a lobster claw.

3. 3

   Arrange on a border of aspic.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 164. The excerpt below is the record exactly as published.

Lobster in Tomatoes a la Ericsson Hammond Homard en Tomates, a la Ericsson Hammond Secure small tomatoes, all same size; put in boiling water for a second; remove skins very carefully (do not cut the tomato in any way). When ready, cut a piece of the tomato from the top; carefully remove inside of the tomato — not in any way squeezing THE SWEDISH, FRENCH, it or making it soft — leaving just the outside shell; sprinkle the to¬ mato with fine-chopped parsley. When ready, fill. T ake meat from the cooked lobster; cut in very tiny pieces; add to the lobster half mayonnaise and half cold hollandaise; fill each tomato with the mixture that has been well seasoned with cayenne pepper and salt

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