Lobster Salad

Ingredients

• two good-sized, fine, freshly-boiled lobsters
• one ounce of very good fresh butter
• one pinch of salt
• half a saltspoonful of red pepper
• two medium-sized sound truffles
• a wineglassful of good Madeira wine
• three egg yolks
• half a pint of sweet cream

Method

1. 1

   Pick the meat from the lobsters and cut into one-inch lengths.

2. 2

   Cook in butter with salt and red pepper for five minutes, then add Madeira wine and reduce.

3. 3

   Mix with beaten egg yolks and cream, cook until thickened, then serve hot.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 21. The excerpt below is the record exactly as published.

LOBSTER SALAD. BY MRS. JOHN WANAMAKEE. (Wile of the Postma9ter-General.) PUT two good-sized, fine, freshly-boiled lob- * sters. Pick all the meat from out the shells, then cut it into one-inch lengths, equal pieces. Place it in a saucepan on the hot range, with one ounce of very good fresh butter. Season with one pinch of salt and half a saltspoonful of red pepper, adding two medium-sized sound truffles cut into small disk-shaped pieces. Cook for five minutes, then add a wineglassful of good Madeira wine. Beduce to one-half, which will take three minutes. Have three egg yolks in a bowl with half a pint of sweet cream

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