Lobster with Sherry and Chablis

Ingredients

• one nice-sized fresh Lobster
• 4 table-spoonfuls of salad-oil
• 1 wineglassful of sherry
• 1 wineglassful of Chablis
• season with salt
• season with pepper
• season with chopped parsley
• season with cayenne pepper
• 4 teacupful of Spanish sauce
• loz. of butter
• the juice of one lemon

Method

1. 1

   Chop the lobster into small pieces, put it in a flat stewpan with salad oil, and toss over a brisk fire for a few minutes.

2. 2

   Strain the oil off, pour over the lobster sherry and Chablis; season with salt, pepper, chopped parsley, and cayenne pepper, and boil for a few minutes; then add Spanish sauce and boil up again.

3. 3

   Finish with butter and lemon juice, turn onto a hot dish, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 392. The excerpt below is the record exactly as published.

one nice-sized fresh Lobster into small pieces, put it in a fiat stewpan with 4 table-spoonfuls of salad- oil, and toss it over a brisk fire for a few minutes. Strain all the oil off, and pour over the Lobster 1 wineglassful of sherry and 1 wineglassful of Chablis ; season with salt, pepper, chopped parsley, and cayenne pepper, and boil for a few minutes ; then add 4 teacupful of Spanish sauce, and boil up again. Finish the Lobster with loz. of butter, and the juice of one lemon

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