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Lobster with mayonnaise

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. 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. 2

    Mix the filling

    Mix the lobster meat, cut-up mushrooms, and the stiffly whipped cream into the prepared mayonnaise. Season with salt.

  3. 3

    Fill the shells

    Fill the mixture back into the lobster shells.

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

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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
Modernised → 1914 (proofread, p. 144)~85% of the text changedremovedadded
1 à 2 stk hummer (1–2 stk etter størrelse). 3 dl majones (gjerne hjemmelaget). hummere mayonnaise 2 spiseskjeer stivpisket fløte. spiseskeer stivvispet fløte 1 stk hodesalat (til pynt). 100 g champignon (kokt eller hermetisk, oppskåret). 1 stk trøffel (skåret i strimler). salt (etter smak). Kok hummeren, la den bli helt kald og del den opp. Ta ut champignons trøfler Hummeren kokes, deles op; kjøttet og skjær det i små biter. Behold skallene.. Bland hummerkjøttet, oppskåret champignon uttages og skjæres smaat op. I den stivpiskede fløten inn i færdige mayonnaise blandes hummeren, de opskaarne champignons og den ferdige majonesen. Smak til med salt.. Fyll blandingen tilbake stivvispede fløte. Blandingen fyldes i hummerskallene.. Lag hummerskallene igjen. I en liten isblok lages en fordypning midt i en liten isblokk: vri midten; dette gjøres lettest ved at man vrir et håndkle opp haandklæde op i kokende vann vand og trekk det trækker dette midt over isblokken slik at isen smelter ned. Legg isblokken på et isblokken. Isblokken lægges op paa fat på paa en sammenlagt serviett.. Legg serviet, og hummerne lægges i fordypningen med ryggen ned mot isen. Legg trøffelstrimlene paa isblokken. Trøflerne skjæres i strimler og lægges i en stripe nedover hummeren.. Legg salatblader rundt hummeren og ned over hummeren. Omkring hummeren, litt nedover isblokken. Server så kaldt som mulig. isblokken, lægges salatblade.

Note on Modernised

Mengder er anslått og oppgitt i moderne mål (spiseskjeer, dl). Isblokken kan erstattes av et godt kjølt fat. Champignon presiseres som hermetisk/forkokt.

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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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