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Lobster cutlets I

Lobster cutlets I (côtelettes de homard) are a chilled stew of cooked lobster meat, butter, flour and milk, shaped like cutlets, breaded and fried in lard, with a lobster leg as the bone. From Erken's Stor kokebok (1949), p. 173.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 173 (falt i det fri)

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About the dish

The book gives the dish its French name, côtelettes de homard, and places it among the finer shellfish dishes. Cutlets shaped from a stew were a common way of making expensive meat go further in formal cooking.

How to make it

  1. 1

    Make the stew

    Melt the butter and stir in the flour. Thin with milk or fish stock, bring to the boil and let cool.

  2. 2

    Season

    Stir in the beaten egg, lobster meat and lemon juice. Season with salt and paprika to taste.

  3. 3

    Shape the cutlets

    Spread the stew on a plate and leave until completely cold and stiff. Shape into cutlets, rounded on one edge and pointed upwards.

  4. 4

    Coat and fry

    Turn the cutlets in egg and breadcrumbs and fry until light golden brown in lard. Push a lobster leg into the pointed end of each.

  5. 5

    Serve

    Arrange the cutlets on a dish, each overlapping the next, around the large claws. Stand the claws in a border of rice or mashed potato sprinkled with parsley.

  6. 6

    Note

    Note: The egg in the stew must be heated through. Make sure the cutlets are hot all the way in.

Changes from the original

Old units are converted to dl, kavring is given as breadcrumbs, and a short safety note on cooking through is added. The method is unchanged.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 173) → Modernised~82% of the text changedremovedadded
Hummer-koteletter I. (Côtelettes de homard.) 60 gr. smør g smør. 30 gr. hvetemel salt paprika g hvetemel. 2 dl melk (eller fiskekraft). 1 stk egg 1 teskje sitronsaft (vispet, til stuingen). 250 gr. kokt, hakket g hummerkjøtt 2 del. melk (kokt og hakket). 1 ts sitronsaft. salt (etter smak). paprika (etter smak). egg (til panering). brødsmuler (kavring, til panering). smult (til steking). hummerben (ett i hver kotelett). store hummerklør (til anretningen). ris eller fiskekraft Smøret smeltes, irøres melet, spes potetmos (til en kant på fatet). persille (strøs over kanten). Smelt smøret og rør inn melet. Spe med melken melk eller fiskekraften, gis et opkok, avkjøles. Det fiskekraft, kok opp og la det avkjøles.. Rør inn det vispede egg, hummerkjøttet, sitronsaften egget, hummerkjøttet og krydderier efter smak irøres. Stuingen legges sitronsaften. Krydre med salt og paprika etter smak.. Legg stuingen utover et fat til og la den er ganske kold bli helt kald og stiv. Dannes i kotelettform, Form den som koteletter, runde i den ene kant kanten og spisse opover, vendes oppover.. Vend kotelettene i egg og kavring brødsmuler og stekes lyse stek dem lysegule til gulbrune i smult. I Stikk et hummerben i den spisse ende stikkes et hummerben. Kotelettene arrangeres enden av hver kotelett.. Legg kotelettene på et fat, den ene litt over den annen, andre, rundt de store klør, som er stukket klørne. Klørne stikkes i en risbord kant av ris eller potetbord strødd potetmos som strøs med persille. persille.. Merk: Egget i stuingen skal være gjennomvarmt. Sørg for at kotelettene er varme helt inn.

Note on Modernised

«Del.» er omregnet til dl, kavring er skrevet som brødsmuler, og et kort sikkerhetsråd om gjennomvarme er lagt til. Metoden er uendret.

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Frequently asked questions

Why must the stew be completely cold?
The book has the stew spread on a plate until quite cold and stiff, so that it can be shaped into cutlets.
What is the lobster leg for?
It is pushed into the pointed end of each cutlet so that it looks like a cutlet with a bone.
Can the milk be replaced?
Yes, the book says milk or fish stock.

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