Lobster Ragout in Shells or on Toast

Ingredients

• 2 lobsters
• 3 lbs.
• 4 pepper-corns
• Vs lb. of butter
• 1 clove
• 2 tbsps. of flour
• % bay-leaf
• % pt. bouillon
• % of an onion
• 1 tsp. of meat extract
• 2 tbsps. of Madeira
• % pt. of white wine
• % pt. of champignons
• 3 truffles
• 1 tbsp. of lemon juice
• 1 cup tomatoes

Method

1. 1

   Prepare lobster as in Boiled Lobster.

2. 2

   Pick out meat, reserving coral.

3. 3

   Brown butter with flour, add bouillon and coral.

4. 4

   Mix in meat extract, seasonings, and tomatoes.

5. 5

   Strain and cook for 30 minutes.

6. 6

   Add champignons, truffles, and lobster to gravy.

7. 7

   Fill into shells or molds and bake for 5-10 minutes.

8. 8

   Serve on toast.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 70. The excerpt below is the record exactly as published.

LOBSTER RA.GOUT IN SHELLS OR ON TOAST. Quantity for 6 Persons. 2 lobsters, 3 lbs. 4 pepper-corns Vs lb. of butter 1 clove 2 tbsps. of flour %, bay-leaf Vz pt. bouillon % of an onion 1 tsp. of meat extract 2 tbsps. of Madeira 1 pinch of salt % pt. of white wine 1 pinch of pepper % pt. of champignons 1 pinch of sugar 3 truffles 1 tbsp. of lemon juice 1 cup tomatoes

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