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.

Lobster in aspic

Name: Lobster in aspic
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 pcs boiled lobster (large, or 2 small); 8 dl fish aspic (liquid and cold); 1 pcs truffle (can be omitted); 2 tbsp capers; tarragon leaves (for garnish and filling); 2 pcs hard-boiled egg whites; 10 pcs olives (pitted); 2 dl mayonnaise (thick); 1 pcs head lettuce (coarsely cut); 1 tbsp oil; 1 tsp vinegar; pepper (to taste); salt (to taste); 2 pcs hard-boiled eggs (for garnish)

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
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
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
Another aspic layer
Pour on a layer of aspic about 1 cm thick and let it set.
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
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
Arrange
Turn the mold out onto a platter. Place the salad high in the center and around it, and spoon thick mayonnaise over.
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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Clean, minimally processed groceries matched to the ingredients — approximate prices.

Egg
- X-tra Egg S/M 12stkX-TRAca. kr 26,50 · Coop
- Bakketun Egg 10pk 673gBAKKETUNca. kr 59,90 · Coop

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Time machine – what changed?

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

From1914 1949 Modernised

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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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