Lobsters a la Bordelaise

Ingredients

• two nice-sized Lobsters
• some white wine
• a little garlic
• two laurel-leaves
• a small bunch of parsley
• a little thyme
• a little pepper
• a little salt
• butter
• 1 teacupful of tomato sauce
• 1 pinch of cayenne

Method

1. 1

   Cut each lobster into eight pieces and crack the claws.

2. 2

   Boil in a saucepan with white wine, garlic, laurel, parsley, thyme, pepper, and salt for 25 minutes.

3. 3

   Remove lobster, dry, and place in a clean saucepan.

4. 4

   Fry onions and shallots in butter, add flour, then pour in strained lobster liquor.

5. 5

   Stir for 10 minutes, mix in tomato sauce, cayenne, and lobster pieces.

6. 6

   Arrange on a hot dish and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 362. The excerpt below is the record exactly as published.

Lobsters a la Bordelaise. — (1) Select two nice-sized Lobsters, cut each into eight pieces, crack the claws without spoil- ing the shape, put them in a saucepan, and cover with some white wine, a little garlic, two laurel-leaves, a small bunch of parsley and thyme, and a little pepper and salt ; put the lid on the saucepan and let the mixture boil for twenty-five minutes, stirring occasionally to prevent burn- ing. When cooked, take each piece of Lobster out, dry in a cloth, and put them in a clean saucepan. Fry a few slices of onions and shallots in butter, and when browned stir in a little Hour, cook it, then pour in some of the liquor (strained) in which the pieces of Lobster were cooked. Continue stirring over the fire for ten minutes, then mix in 1 teacupful of tomato sauce, 1 pinch of cayenne

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