What kind of lobster do I use?

A ready-boiled, cold lobster. Cut it up, remove the meat after taking out the intestinal tract and the "pope" (the stomach), and cut the meat into small pieces. Set the roe aside separately.

How long should the shells be baked?

5–8 minutes in the oven—just long enough for the rusk to take on color and the filling to heat through. The total time for the dish is about 45 minutes.

How is the sauce the lobster is mixed with made?

Melt 40 g butter, stir in 25 g wheat flour, thin with 2–2½ dl milk, and bring to a boil. Add a pinch of pepper, take the pan off the heat, and stir in egg yolk, chopped parsley, and the lobster meat.

How is the dish garnished?

Place the mixture in the shells, sprinkle with 1 tsp pounded rusk, and drizzle a little melted butter over. After baking, garnish with finely grated/rubbed lobster roe and finely chopped parsley.

Lobster in shells

Name: Lobster in shells
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs boiled lobster (cooled); 25 g wheat flour; 40 g butter; 2.5 dl milk (2–2.5 dl); 0.25 tsp pepper (1 pinch); 1 tbsp finely chopped parsley; 1 pcs egg yolk; 1 tsp dried breadcrumbs (pounded, sifted rusk); 1 tsp melted butter (for drizzling); parsley for garnish

Erken's 1914 recipe for lobster in shells: boiled lobster meat in a butter-and-milk sauce with egg yolk and parsley, filled into shells, sprinkled with rusk crumbs, and gratinated for 5–8 minutes, garnished with lobster roe.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 150 (falt i det fri)

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About the dish

From the chapter on fish and shellfish in "Stor kokebok" (1914). Lobster in shells was a typical appetizer in bourgeois homes, where the boiled lobster meat was stretched with a butter sauce and gratinated in shells (or in the lobster shell).

How to make it

1
Clean the lobster
Cut up the boiled, cold lobster. Remove the meat after taking out the intestinal tract and the stomach (the "pope"), and cut the meat into small pieces. Set the roe aside separately.
2
Make the sauce
Melt the butter, stir in the flour, and thin with the milk. Bring the sauce to a boil and season with pepper.
3
Mix in the filling
Take the pan off the heat and stir in the egg yolk, the parsley, and the lobster meat.
4
Fill the shells
Place the mixture in scallop shells or small gratin dishes, sprinkle with breadcrumbs, and drizzle a little melted butter over.
5
Gratinate
Bake in the oven at about 225 °C (435 °F) for 5–8 minutes, until golden and heated through.
6
Garnish and serve
Garnish with the finely rubbed lobster roe and finely chopped parsley, and serve at once.

Changes from the original

Deciliters and grams are kept, but "del." is written out as deciliters, "knivsodd" is converted to about ¼ tsp, and "pounded rusk" is modernized to breadcrumbs/dry crumbs. The baking instruction has been supplemented with a modern oven temperature (about 225 °C (435 °F) top/bottom heat), which was not in the original.

In stores now

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

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 150) → 1949 (korrekturlest, s. 178)~43% av teksten endretfjernetlagt til

1 i hummer 25 gr. hvetemel 40 gr. smør ~~2—2½~~ 2 —2 y 2 del. melk 1 knivsodd pepper ~~1 spiseske~~ x spiseskje finhakket persille 1 ~~eggeblomme 1 teske~~ eggeplomme x teskje støtt ~~kavring~~ kavring. Den kokte, kolde hummer deles op, kjøttet ~~tages ut,~~ tas ut efterat streng og «pave» er fjernet, skjæres op i ~~smaa~~ små stykker, rognen ~~tages~~ tas vare ~~paa~~ på for sig. ~~Smørret~~ Smøret smeltes, irøres melet, ~~spædes~~ spes med melken, ~~gives~~ gis et opkok, ~~tilsættes~~ tilsettes pepper, ~~tages~~ tas av ~~ilden,~~ varmen, irøres ~~eggeblommen,~~ eggeplommer, persillen og hummerkjøttet. ~~Lægges~~ Legges i ~~skjæl,~~ skjell, strøes med kavring og dryppes med ganske litt smeltet smør. ~~Stekes~~ Steker i ovnen ~~5—8~~ 5 —8 minutter. Pyntes med den fint ~~utgnedne~~ utgnidde hummerrogn og finhakket persille.

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Frequently asked questions

What kind of lobster do I use?: A ready-boiled, cold lobster. Cut it up, remove the meat after taking out the intestinal tract and the "pope" (the stomach), and cut the meat into small pieces. Set the roe aside separately.
How long should the shells be baked?: 5–8 minutes in the oven—just long enough for the rusk to take on color and the filling to heat through. The total time for the dish is about 45 minutes.
How is the sauce the lobster is mixed with made?: Melt 40 g butter, stir in 25 g wheat flour, thin with 2–2½ dl milk, and bring to a boil. Add a pinch of pepper, take the pan off the heat, and stir in egg yolk, chopped parsley, and the lobster meat.
How is the dish garnished?: Place the mixture in the shells, sprinkle with 1 tsp pounded rusk, and drizzle a little melted butter over. After baking, garnish with finely grated/rubbed lobster roe and finely chopped parsley.

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