Lobster Omelet (Omelette au Homard) a la Newbourg

Ingredients

• a lobster weighing from one and a half to two pounds
• some salt
• newbourg sauce

Method

1. 1

   Cook the lobster in hot water with salt for eighteen minutes, then leave in the juice until cold.

2. 2

   Remove the meat, cut the best part into small dices, and chop the rest fine.

3. 3

   Make a newbourg sauce from the best part.

4. 4

   Make an omelet.

5. 5

   When ready to turn, place ground lobster mixed with newbourg sauce in the center, double carefully, turn out on a hot platter, and serve with lobster newbourg sauce around; garnish with claws and parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 396. The excerpt below is the record exactly as published.

Lobster Omelet ( Omelette au Homard) a la Newbourg For four to five persons select a lobster weighing from one and a half to two pounds. Put in hot water and cook for eighteen minutes with some salt; leave in the juice until cold. When cold, remove the meat carefully; cut the best part in small dices and chop the rest fine. Make a newbourg sauce

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