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Lobster à l'américaine

Lobster à l'américaine from Erken's Stor kokebok (1914): boiled lobster in a sauce made from a stock of crushed shells and bouillon, thickened with butter and flour, flavored with tomato purée and the lobster innards pressed through a sieve, with mushrooms, and finished with stiffly whipped cream, grated horseradish, parsley, salt, and paprika.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 147 (falt i det fri)

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About the dish

Erken's version of the classic French lobster dish, here with a Norwegian twist in the form of grated horseradish and stiffly whipped cream. The recipe makes use of the shells, innards, and coral (roe) for a rich sauce.

How to make it

  1. 1

    Boil the lobster

    Boil the lobsters and remove the meat from the shells. Set aside the innards and the coral-like mass along the back for the sauce.

  2. 2

    Stock from the shells

    Crush the shells and put them over the heat with the bouillon and a little of the water the lobster was boiled in. Strain the stock; you should have about 8 dl.

  3. 3

    Sauce

    Stir the butter and flour together and thin with the strained stock. Let the sauce simmer for 10 minutes.

  4. 4

    Tomato and lobster purée

    Boil 1 dl of the stock with the tomato purée, all the lobster innards, and a teaspoon of cold butter. Bring to a boil for a moment, press through a sieve, and stir it into the sauce.

  5. 5

    Warm the lobster and mushrooms

    Warm the lobster meat and mushrooms in the sauce without letting it boil.

  6. 6

    Finish

    Just before serving, add the stiffly whipped cream, grated horseradish, chopped parsley, salt, and paprika to taste.

Changes from the original

Measurements are converted to modern units (deciliters and grams are kept as in the original where they are already modern). "Paprika" in the method is kept alongside pepper in the ingredient list, as in the original. The method has been divided into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 147) → 1949 (korrekturlest, s. 175)~54% av teksten endretfjernetlagt til
2 kg. hummer 1 boks champignons 100 gr. smør 80 gr. hvetemel 8 del. buljong 2 spiseskeer tomatpuré 1 spiseske hakket persille 1 del. fløte 1 spiseske reven pepperrot salt pepper. Hummerne kokes, og kjøttet tages ut av skallene. Indmat og den koralagtige massen langs ryggen lægges tilside for at benyttes til sausen. kokes. Skallene knuses og sættes settes over ilden varmen med buljongen og litt av det vand, hummeren vann kummeren er kokt i. Smør og mel røres sammen, spædes spes med den silede silte kraft, ca. 8 del., smaakoker småkoker i 10 minutter. 1 I del. av kraften koker med tomatpuréen, al hummerindmaten, all hummerinnmaten, som blev lagt tilside, og en teske teskje koldt smør; alt kokes et øieblik, øieblikk, presses gjennem en sigt sikt og haves has i sausen. Hummerkjøttet og champignonen varmes i sausen uten at å koke. Like før anretningen tilsættes tilsettes den stivvispede fløte, den revne pepperrot, pepperrot; hakkede persille, salt og paprika efter smak.

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Frequently asked questions

What are the lobster shells and innards used for?
The shells are crushed and boiled with the bouillon and a little of the cooking water into a stock (about 8 dl is strained off). The innards and the coral-like mass along the back are boiled with 1 dl stock, tomato purée, and a teaspoon of cold butter, pressed through a sieve, and stirred into the sauce—this gives color and flavor.
How much lobster do I need for 6 servings?
2 kg lobster in the shell. The lobster is boiled, the meat is removed from the shells, and it is placed in the sauce together with mushrooms (1 can).
How is the sauce itself made?
100 g butter and 80 g wheat flour are stirred together and thinned with about 8 dl strained lobster stock. The sauce simmers for 10 minutes before it is seasoned with the strained innard/tomato mixture, 1 dl cream, grated horseradish, chopped parsley, salt, and pepper.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 147. The estimated time is about 90 minutes.

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