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Lobster in aspic

Lobster set in fish aspic in a liter mold, layered with truffle, egg white, roe, capers, and tarragon; turned out and served with lobster salad dressed with oil and vinegar, thick mayonnaise, and a garnish of hard-boiled egg, olives, and capers. From Erken's Stor kokebok (1914).

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 145 (falt i det fri)

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About the dish

A classic cold party dish from the fish chapter of "Stor kokebok" (1914). Aspic molds with shellfish were the highlight of the cold table, and Erken assumes the cook has fish aspic, truffle, and capers on hand.

How to make it

  1. 1

    Base layer of aspic

    Pour a thin layer of fish aspic into the bottom of a water-rinsed mold of about 1 liter, and let it sit cold on ice until the aspic has set.

  2. 2

    Garnish the bottom

    Garnish with truffle, egg white, lobster roe, and tarragon leaves. Fix the garnish with a few spoonfuls of aspic and let it set.

  3. 3

    Another aspic layer

    Pour on a layer of aspic about 1 cm thick and let it set.

  4. 4

    Add the lobster

    Neatly arrange small pieces of the lobster meat, capers, and tarragon leaves, and fill the mold with the rest of the fish aspic. Set cold until completely firm.

  5. 5

    Salad

    Mix the washed, dried, and coarsely cut lettuce with the rest of the lobster meat, and season with a little oil, vinegar, pepper, and salt.

  6. 6

    Arrange

    Turn the mold out onto a platter. Place the salad high in the center and around it, and spoon thick mayonnaise over.

  7. 7

    Garnish

    Finally, garnish with sliced hard-boiled eggs, roe, pitted olives, truffle, and capers—one or more of these, depending on what you have.

Changes from the original

Quantities are estimated and given in modern measures where the original merely lists ingredients. The mold size is kept (1 liter). "Finely chopped ice" replaced by refrigerator/ice bath in the method. Truffle is marked as optional.

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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
Modernised → 1949 (proofread, p. 173)~87% of the text changedremovedadded
1 stk kokt hummer (stor, eller 2 små). 8 dl Hummer i gelé. ½ l. fiskegelé (flytende og kald). 1 stk trøffel (kan sløyfes). 2 spiseskjeer kapers. estragonblader (til pynt og fyll). trøfler kapers estragonblade eggehviter ¾ stor eller 2 stk hardkokte eggehviter. 10 stk små hummer oliven (uten stein). 2 dl majones (tykk). 1 stk hodesalat (grovskåret). 1 spiseskje olje. 1 teskje eddik. pepper (etter smak). salt (etter smak). 2 stk hardkokte egg (til pynt). Hell et tynt lag majones fiskegelé i bunnen av en vannskylt form på ca. 1 liter, og la den stå kaldt på is til geléen er stivnet.. Pynt med trøffel, eggehvite, hummerrogn og estragonblader. Fest pynten med noen få skjeer gelé og la det stivne.. Hell på et lag gelé på ca. 1 cm og la det stivne.. Legg pent ordnet inn små stykker av hummerkjøttet, kapers og estragonblader, og fyll formen med resten av fiskegeléen. Sett kaldt til den er helt stiv.. Bland den ½ skje hvit saus fløte paprika Den vaskede, tørkede og tørre, grovskårne salaten salat blandes med resten av hummerkjøttet, og smak til med dette tilsettes litt olje, eddik, pepper og salt.. Vend salt efter smak. Når geléen i formen ut på et fat. Legg er ganske stiv, vendes den, og salaten høyt legges høit i midten og rundt, og legg idet man legger tykk majones over.. Pynt til slutt over. Tilsist pyntes med oppskårne hardkokte opskårne, hårdkokte egg, rogn, oliven uten stein, trøffel oliven, hvorfra stenen er fjernet, trøfler og kapers – kapers, én eller flere av disse tingene, alt etter hva ting, eftersom man har. har leilighet til.

Note on Modernised

Mengder er anslått og satt i moderne mål der originalen bare lister råvarer. Formstørrelse beholdt (1 liter). «Smaahuggen is» erstattet av kjøleskap/isbad i fremgangsmåten. Trøffel er markert som valgfri.

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Frequently asked questions

How much lobster do I need for 6 servings?
1 large or 2 small lobsters, along with fish aspic. The lobster meat is cut into small pieces—some is placed in the mold, the rest is mixed with coarsely cut head lettuce.
Why must the mold sit in crushed ice?
The aspic is built up in several layers, and each layer must set before the next is poured on. The mold is moistened and set in finely chopped ice so the aspic sets quickly: first a thin base layer, then a garnish of truffle, egg white, lobster roe, and tarragon leaves fixed with a few spoonfuls of aspic, then a layer about 1 cm thick, and finally lobster meat, capers, and tarragon before the mold is filled completely.
What is served with the dish?
Head lettuce mixed with the rest of the lobster meat and tossed with oil, vinegar, pepper, and salt to taste, along with mayonnaise. Olives, truffle, and egg white are used for garnish.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 145. The total time is estimated at about 5 hours, most of it setting time.

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