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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 147) → Modernised~72% of the text changedremovedadded
2 kg. kg hummer (levende, kokes). 1 boks champignons champignon. 100 gr. g smør (pluss 1 ts kaldt smør til sausen). 80 gr. hvetemel g hvetemel. 8 del. buljong dl buljong. 2 spiseskeer tomatpuré ss tomatpuré. 1 spiseske ss hakket persille persille. 1 del. dl fløte (stivvispet). 1 spiseske reven ss pepperrot (revet). salt pepper. Hummerne kokes, (etter smak). pepper eller paprika (etter smak). kokevann fra hummeren (litt, til kraften). Kok hummerne og ta kjøttet tages ut av skallene. Indmat Legg innmaten og den koralagtige korallaktige massen langs ryggen lægges tilside for at benyttes til sausen. Skallene knuses side til sausen.. Knus skallene og sættes sett dem over ilden varmen med buljongen og litt av det vand, vannet hummeren er kokt i. Smør Sil kraften; du skal ha ca. 8 dl.. Rør smør og mel røres sammen, spædes sammen og spe med den silede kraft, ca. 8 del., smaakoker silte kraften. La sausen småkoke i 10 minutter. minutter.. Kok 1 del. dl av kraften koker med tomatpuréen, al hummerindmaten, som blev lagt tilside, tomatpuré, all hummerinnmaten og en teske koldt smør; alt kokes teskje kaldt smør. Kok opp et øieblik, presses gjennem øyeblikk, press gjennom en sigt sil og haves rør det inn i sausen. Hummerkjøttet sausen.. Varm hummerkjøttet og champignonen varmes i sausen uten at koke. Like det koker.. Rett før anretningen tilsættes den stivvispede anretning tilsettes stivvispet fløte, den revne revet pepperrot, hakkede hakket persille, salt og paprika efter etter smak.

Note on Modernised

Mål er omregnet til moderne enheter (desiliter og gram er beholdt som i originalen der de er moderne). «Paprika» i fremgangsmåten er beholdt ved siden av pepper i ingredienslisten, slik originalen har det. Fremgangsmåten er delt i nummererte trinn.

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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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