Lobsters a l’Americaine

Ingredients

• two fine, good-sized, freshly-boiled Lobsters
• h gill of good olive oil
• one medium-sized peeled onion
• one sound green pepper
• half a clove of peeled very sound garlic
• 1 pinch of salt
• \ saltspoonful of red pepper
• J wineglassful of good white wine
• 1 gill of tomato sauce
• one medium-sized sound, red, peeled tomato

Method

1. 1

   Split Lobsters, remove meat, and cut into pieces.

2. 2

   Heat olive oil, add Lobster pieces, chopped onion, green pepper, and garlic; cook for five minutes.

3. 3

   Season with salt and red pepper, add white wine, reduce for two minutes, then add tomato sauce and diced tomato.

4. 4

   Cook for ten minutes, stirring gently, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 361. The excerpt below is the record exactly as published.

Lobsters a l’Americaine. — Split two fine, good-sized, freshly- boiled Lobsters, remove all the meat carefully, and cut it up into pieces lin. in length. Have ready a pan on the hot range with h gill of good olive oil, and when the oil is very hot add the pieces of Lobster. Chop very fine one medium-sized peeled onion, one sound green pepper, and half a clove of peeled very sound garlic ; add all to the Lobster — continued. Lobster, and cook for five minutes, gently stirring. Season with 1 pinch of salt and \ saltspoonful of red pepper, adding also J wineglassful of good white wine. Reduce for two minutes, add 1 gill of tomato sauce, and one medium-sized sound, red, peeled tomato

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