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

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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