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Lobster in shells

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. 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. 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. 3

    Mix in the filling

    Take the pan off the heat and stir in the egg yolk, the parsley, and the lobster meat.

  4. 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. 5

    Gratinate

    Bake in the oven at about 225 °C (435 °F) for 5–8 minutes, until golden and heated through.

  6. 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.

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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
1914 (proofread, p. 150) → Modernised~83% of the text changedremovedadded
1 stk kokt hummer (avkjølt). 25 gr. hvetemel g hvetemel. 40 gr. smør 2—2½ del. g smør. 2,5 dl melk 1 knivsodd (2–2,5 dl). 0,25 ts pepper (1 knivsodd). 1 spiseske ss finhakket persille persille. 1 eggeblomme stk eggeplomme. 1 teske støtt kavring Den ts griljermel (støtt, siktet kavring). 1 ts smeltet smør (til dryping). persille til pynt. Del opp den kokte, kolde hummer deles op, kalde hummeren. Ta ut kjøttet tages ut, efterat streng etter at tarmstreng og «pave» mage («pave») er fjernet, skjæres op og skjær kjøttet i smaa stykker, små biter. Ta rognen tages vare paa på for sig. Smørret smeltes, irøres melet, spædes seg.. Smelt smøret, rør inn melet og spe med melken, gives melken. Gi sausen et opkok, tilsættes pepper, tages oppkok og smak til med pepper.. Ta kjelen av ilden, irøres eggeblommen, varmen og rør inn eggeplommen, persillen og hummerkjøttet. Lægges hummerkjøttet.. Legg blandingen i skjæl, strøes med kavring kamskjell eller små gratengformer, strø over griljermel og dryppes med ganske drypp over litt smeltet smør. Stekes smør.. Stek i ovnen 5—8 minutter. Pyntes ved ca. 225 °C i 5–8 minutter, til de er gyllne og gjennomvarme.. Pynt med den fint utgnedne hummerrogn utgnidde hummerrognen og finhakket persille. persille, og server straks.

Note on Modernised

Desiliter og gram er beholdt, men «del.» er skrevet ut som desiliter, «knivsodd» er omregnet til ca. ¼ ts, og «støtt kavring» er modernisert til griljermel/tørt brødsmuler. Stekeanvisningen er supplert med en moderne ovnstemperatur (ca. 225 °C over-/undervarme), som ikke stod i originalen.

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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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