How much lobster do I need for 4 servings?

The recipe calls for 1 to 2 lobsters for 4 servings, depending on size. The meat is boiled, removed, and cut up small before being mixed with the mayonnaise.

What is mixed into the mayonnaise?

The cut-up lobster meat, cut-up mushrooms, and 2 tablespoons stiffly whipped cream are mixed into the prepared mayonnaise. The mixture is filled back into the lobster shells.

How is the dish arranged according to the original recipe?

A hollow is made in a small block of ice—most easily by wringing out a towel in boiling water and pulling it across the ice. The ice block is set on a platter on a folded napkin, the lobster is placed with its back down in the hollow, truffle strips are laid in a line over it, and lettuce leaves are placed around.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 144. The total time is given as about 90 minutes.

Lobster with mayonnaise

Name: Lobster with mayonnaise
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 pcs lobster (1–2 depending on size); 3 dl mayonnaise (preferably homemade); 2 tbsp stiffly whipped cream; 1 pcs head lettuce (for garnish); 100 g mushrooms (boiled or canned, cut up); 1 pcs truffle (cut into strips); salt (to taste)

A cold lobster dish from Erken's Stor kokebok 1914: boiled lobster meat is mixed with mayonnaise, mushrooms, and stiffly whipped cream, filled back into the shells, garnished with truffle strips, and arranged on a hollowed-out block of ice with lettuce leaves.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 144 (falt i det fri)

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About the dish

A cold festive dish from the lobster chapter of "Stor kokebok" (1914). The finer fish preparations of the era were served on a block of ice to keep them cold and look striking on the table.

How to make it

1
Boil the lobster
Boil the lobster, let it become completely cold, and cut it up. Remove the meat and cut it into small pieces. Keep the shells.
2
Mix the filling
Mix the lobster meat, cut-up mushrooms, and the stiffly whipped cream into the prepared mayonnaise. Season with salt.
3
Fill the shells
Fill the mixture back into the lobster shells.
4
Prepare the ice block
Make a hollow in the middle of a small block of ice: wring out a towel in boiling water and pull it across the middle of the ice block so the ice melts down. Place the ice block on a platter on a folded napkin.
5
Arrange
Place the lobsters in the hollow with their backs down against the ice. Lay the truffle strips in a line down the lobster.
6
Garnish and serve
Place lettuce leaves around the lobster and a little way down the ice block. Serve as cold as possible.

Changes from the original

Quantities are estimated and given in modern measures (tablespoons, dl). The ice block can be replaced by a well-chilled platter. Mushrooms are specified as canned/pre-cooked.

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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. 144) → 1949 (korrekturlest, s. 171)~39% av teksten endretfjernetlagt til

1 à 2 ~~hummere mayonnaise~~ hummer majones 2 ~~spiseskeer~~ spiseskjeer stivvispet fløte 1 i hodesalat champignons ~~trøfler~~ trøfler. Hummeren kokes, deles op; kjøttet ~~uttages~~ uttas og skjæres ~~smaat~~ smått op. I den ~~færdige mayonnaise~~ ferdige majones blandes hummeren, de ~~opskaarne~~ opskårne champignons og den stivvispede fløte. Blandingen ~~fyldes~~ fylles i hummerskallene igjen. I en liten ~~isblok~~ isblokk lages en fordypning i midten; dette gjøres lettest ved at man vrir et ~~haandklæde~~ håndklæde op i kokende ~~vand~~ vann og ~~trækker~~ trekker dette midt over isblokken. Isblokken ~~lægges~~ legges op ~~paa~~ på fat ~~paa~~ på en sammenlagt ~~serviet,~~ serviett, og hummerne ~~lægges~~ legges i fordypningen med ryggen ned ~~paa~~ på isblokken. ~~Trøflerne~~ Trøflene skjæres i strimler og ~~lægges~~ legges i en stripe ~~ned over~~ nedover hummeren. Omkring hummeren, litt nedover isblokken, ~~lægges~~ legges salatblade.

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Frequently asked questions

How much lobster do I need for 4 servings?: The recipe calls for 1 to 2 lobsters for 4 servings, depending on size. The meat is boiled, removed, and cut up small before being mixed with the mayonnaise.
What is mixed into the mayonnaise?: The cut-up lobster meat, cut-up mushrooms, and 2 tablespoons stiffly whipped cream are mixed into the prepared mayonnaise. The mixture is filled back into the lobster shells.
How is the dish arranged according to the original recipe?: A hollow is made in a small block of ice—most easily by wringing out a towel in boiling water and pulling it across the ice. The ice block is set on a platter on a folded napkin, the lobster is placed with its back down in the hollow, truffle strips are laid in a line over it, and lettuce leaves are placed around.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 144. The total time is given as about 90 minutes.

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