Mousse of Lobster (Mousse de Homard) a la Maria

Ingredients

• Select a 4- to 6-pound lobster
• the whites of two eggs
• about a quart
• four tablespoons sherry
• a pinch cayenne pepper
• salt
• color it the shade of lobster

Method

1. 1

   Split lobster in halves, crack shells, and remove meat.

2. 2

   Pass through a machine with egg whites; press through a fine sieve.

3. 3

   Stir cream and milk in a saucepan on ice until cold; add sherry, cayenne, and coloring.

4. 4

   Butter a ring mould, decorate with egg strips, fill with mixture, cook in hot water for ten to fifteen minutes.

5. 5

   Turn out on a platter, garnish with claws and parsley.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 158. The excerpt below is the record exactly as published.

ousse of Lobster ( Mousse de Homard ) a la Maria Select a 4- to 6-pound lobster; split in halves as for broiling; then crack shells and remove all the meat. [The large lobsters are the best for this.] For from four to six pounds of lobster, take the whites of two eggs; and pass through machine about six times, with the whites of the eggs; press through a fine sieve; put in a sauce¬ pan on ice and stir with a whisk until very cold; add cream and milk mixed (about a quart). [Some lobsters will take more cream and milk than others.] Try a little in hot water on the stove; keep putting the cream and milk in; add four tablespoons sherry, a pinch cayenne pepper and salt; color it the shade of lobster

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