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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.

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. 172)~75% of the text changedremovedadded
(Mayonnaise de homard.) 1 stk stor hummer (kokt og avkjølt). 4 stk ansjosfileter. ansjos 1 stk hardkokt hårdkokt egg (oppskåret). 6 stk oliven. 0,5 stk oliven agurk (i skiver). 1 stk kokt rødbete (i skiver). 1 spiseskje kapers. rødbeter kapers 2 stk hodesalat. 3 dl majones (tykk). Del opp den salathoder majonessaus. Den kokte, kalde hummeren, ta ut kolde hummer deles op, kjøttet tas ut og skjær det skjæres i små stykker.. Vask stykker. Salaten vaskes og tørk salaten, skjær den opp tørres, skjæres op og bland den blandes i en bolle med hummerkjøttet.. Ha på så mye hummerkjøttet. Så meget majones has på at det hele ser fuktig ut.. Legg blandingen høyt opp fuktet ut. Hummeren legges høit op på et rundt fat og dekk fat, dekkes med tykk majones.. Legg oppskåret hardkokt majones. Omkring majonesenlegges opskåret hårdkokt egg, ansjosfileter, agurkskiver, agurskiver, rødbeteskiver, oliven og kapers rundt majonesen.. Sett fatet kaldt kapers. Settes på is til det den skal brukes, og server serveres så kaldt kald som mulig.

Note on Modernised

Mengder for agurk, rødbeter og kapers er anslått og oppgitt i moderne mål. «Mayonnaisesaus» er modernisert til majones. Iskjøling erstattes av kjøleskap.

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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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