Lobster Morlaisienne

Ingredients

• 1 medium-sized lobster
• 1/4 teaspoon tarragon, minced
• 1/4 cup butter
• Salt and pepper
• 1/2 cup good applejack
• 1 tablespoon flour
• 1 cup cream
• 1/2 teaspoon chevril, minced

Method

1. 1

   Cut lobster into pieces, removing pouch and intestines.

2. 2

   Crack claws.

3. 3

   Heat butter and brown lobster portions.

4. 4

   Lay on a dish, pour brandy over and flare.

5. 5

   In a saucepan, add herbs, seasonings, and butter from frying.

6. 6

   Add liquid from lobster and simmer until tender.

7. 7

   Keep hot.

8. 8

   Add flour mixed with remaining butter, then cream.

9. 9

   Boil for 5 minutes, strain, and serve.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 130. The excerpt below is the record exactly as published.

LOBSTER MORLAISIENNE (Homard a la Morlaisienne) 1 medium-sized lobster J/4 teaspoon tarragon, minced !/4 cup butter Salt and pepper Yi cup good applejack 1 tablespoon flour 3 shallots, minced 1 cup cream Yi teaspoon chevril, minced

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