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Lobster cutlets I (cotelettes de homard)

Lobster cutlets I from Erken 1914: a thick lobster stew of butter, flour, milk/fish stock, egg, and chopped lobster meat is cooled until firm, shaped into cutlets, breaded in egg and rusk, and fried golden in fat; garnished with lobster legs and arranged around the claws on a bed of rice or potato with parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 146 (falt i det fri)

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About the dish

Lobster cutlets are a classic croquette dish from the French-inspired party kitchen: a thick lobster stew is shaped into small cutlets with a lobster leg as the "bone." Erken arranges them around the claws on a bed of rice or mashed potato.

How to make it

  1. 1

    Make the thick stew

    Melt the butter, stir in the flour, and thin with milk or fish stock. Bring it to a boil and let the mixture cool.

  2. 2

    Mix the forcemeat

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

  3. 3

    Cool

    Spread the stew out on a platter and let it stand until completely cold and firm, preferably a few hours.

  4. 4

    Shape the cutlets

    Shape the mixture into cutlets, rounded at one end and pointed at the top.

  5. 5

    Bread and fry

    Turn the cutlets in beaten egg and rusk crumbs and fry them light golden-brown in hot fat (about 175 °C (345 °F)). Let them drain on paper.

  6. 6

    Arrange

    Stick a lobster leg into the pointed end of each cutlet. Arrange the cutlets on a platter, one slightly overlapping the next, around the large claws that are stuck into a bed of rice or mashed potato garnished with parsley.

Changes from the original

Lard for deep-frying has been replaced with neutral oil or butter (lard can be used). "Rusk" is given as crushed rusk crumbs or breadcrumbs, and egg and rusk for breading are specified in addition to the egg in the forcemeat. Units are modernized to grams, dl, and teaspoons, and the frying is given with a temperature.

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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. 146) → Modernised~80% of the text changedremovedadded
60 gr. smør g smør. 30 gr. hvetemel g hvetemel. 2 del. dl melk eller fiskekraft fiskekraft. 250 gr. kokt, hakket hummerkjøt g kokt hummerkjøtt (finhakket). 1 stk egg (til farsen). 1 teske citronsaft teskje sitronsaft. salt paprika. Smørret smeltes, irøres melet, spædes (etter smak). paprikapulver (etter smak). 1 stk egg (til panering). 1 dl kavringsmuler (eller griljermel, til panering). 4 dl nøytral olje eller smult (til steking). 4 stk hummerben (til pynt, ett i hver kotelett). hummerklør (til anretning). persille (til pynt). Smelt smøret, rør inn melet og spe med melken melk eller fiskekraften, gives fiskekraft. La det få et opkok, avkjøles. Det oppkok og avkjøl massen.. Rør inn det vispede egg irøres, egget, det hakkede hummerkjøttet, citronsaften sitronsaften samt salt og krydderier efter smak. Stuingen lægges paprika etter smak.. Bre stuingen utover et fat, fat og la den stå til den er ganske kold helt kald og stiv. Dannes i koteletform, stiv, gjerne noen timer.. Form massen til koteletter, runde i den ene kant enden og spidse opover, vendes spisse oppover.. Vend kotelettene i sammenvispet egg og kavring kavringsmuler og stekes lyse stek dem lyst gulbrune i smult. I den spidse ende stikkes varmt fett (ca. 175 °C). La dem renne av på papir.. Stikk et hummerben. Koteletterne arrangeres paa hummerben i den spisse enden av hver kotelett. Legg kotelettene på fat, den ene litt over den anden, andre, rundt de store klør, klørne som er stukket ned i en risbord bord av ris eller potetesbord belagt potetstappe pyntet med persille.

Note on Modernised

Smult til fritering er erstattet med nøytral olje eller smør (smult kan brukes). «Kavring» er angitt som knuste kavringsmuler eller griljermel, og det er presisert egg og kavring til panering i tillegg til egget i farsen. Enheter er modernisert til gram, dl og teskje, og stekingen er angitt med temperatur.

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Frequently asked questions

Why does the recipe take so long (about 225 minutes)?
The cooking itself is quick, but the stew of butter, flour, milk/fish stock, egg, and lobster meat must be spread out on a platter and become completely cold and firm before it can be shaped into cutlets. This cooling accounts for most of the time.
How do you get the cutlet shape and the "bone"?
The firm stew is shaped rounded at one end and pointed at the top, turned in egg and rusk, and fried light golden-brown in lard. A lobster leg is stuck into the pointed end to imitate the cutlet bone.
How much lobster is needed, and how is the dish served?
It takes 250 g boiled, chopped lobster meat for 4 servings. The cutlets are arranged on a platter, one slightly overlapping the next, around the large claws that are stuck into a bed of rice or potato garnished with parsley.
Can I use fish stock instead of milk?
Yes, the original recipe from Schønberg Erken's "Stor kokebok" (1914, p. 146) gives 2 dl milk or fish stock—both work in the base stew.

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