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Lobster mayonnaise (mayonnaise de homard)

Lobster salad (mayonnaise de homard) from Erken 1914: cut-up boiled lobster meat is mixed with head lettuce and mayonnaise, arranged high on a platter, covered with thick mayonnaise, and garnished with hard-boiled egg, anchovies, cucumber, beets, olives, and capers. Served ice-cold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 144 (falt i det fri)

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About the dish

A classic French-inspired lobster salad as it was served in Norwegian bourgeois homes in the early 1900s. Erken gives the French name, which was common for finer cold preparations.

How to make it

  1. 1

    Cut up the lobster

    Cut up the boiled, cold lobster, remove the meat, and cut it into small pieces.

  2. 2

    Mix the salad

    Wash and dry the lettuce, cut it up, and mix it in a bowl with the lobster meat.

  3. 3

    Fold in the mayonnaise

    Add enough mayonnaise that the whole thing looks moist.

  4. 4

    Arrange

    Pile the mixture high on a round platter and cover with thick mayonnaise.

  5. 5

    Garnish

    Arrange sliced hard-boiled egg, anchovy fillets, cucumber slices, beet slices, olives, and capers around the mayonnaise.

  6. 6

    Chill and serve

    Set the platter in a cold place until needed, and serve as cold as possible.

Changes from the original

Quantities for cucumber, beets, and capers are estimated and given in modern measures. "Mayonnaise sauce" has been modernized to mayonnaise. Chilling on ice is replaced by the refrigerator.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 144) → 1949 (korrekturlest, s. 172)~41% av teksten endretfjernetlagt til
(Mayonnaise de homard.) 1 stor hummer 4 ansjos 1 haardkokt hårdkokt egg 6 oliven agurk rødbeter kapers 2 salathoder mayonnaisesaus majonessaus. Den kokte, kolde hummer deles op, kjøttet tages tas ut og skjæres i smaa små stykker. Salaten vaskes og tørres, skjæres op og blandes i en bolle med hummerkjøttet. Saa Så meget mayonnaise haves paa, majones has på at det hele ser fugtet fuktet ut. Hummeren lægges legges høit op paa på et rundt fat, dækkes dekkes med tyk mayonnaise. tykk majones. Omkring mayonnaisen lægges opskaaret haardkokt majonesenlegges opskåret hårdkokt egg, ansjosfileter, agurkskiver, agurskiver, rødbeteskiver, oliven og kapers. Sættes paa Settes på is til den skal brukes, og serveres saa kold så kald som mulig.

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Frequently asked questions

Should the lobster be boiled first?
Yes, the recipe uses lobster that is already boiled and cooled. The meat is removed from the shell and cut into small pieces.
How is the dish garnished?
The lobster mixture is piled high on a round platter and covered with thick mayonnaise. Around the edge are placed slices of hard-boiled egg, anchovy fillets, cucumber slices, beet slices, olives, and capers.
How cold should the dish be?
As cold as possible—it is set on ice until serving.
How much mayonnaise should be mixed in?
Just enough that the lobster meat and the cut-up lettuce look moistened; the rest is used as a thick layer on top.

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