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Lobster Pudding

Lobster pudding from Erken's Stor kokebok 1914: a thick butter, flour and milk base with egg yolks, cut-up lobster meat and stiffly beaten egg whites, cooked in a mold in a water bath for about 1½ hours and served with creamed butter flavored with lobster roe and sherry.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 148 (falt i det fri)

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About the dish

From the fish chapter of "Stor kokebok" (1914), among the lobster dishes for finer dinners. The pudding is cooked in a mold in a water bath and served with melted, creamed butter flavored with lobster roe and sherry.

How to make it

  1. 1

    Make the base

    Stir butter and flour together in a pot, thin with the milk and bring to a boil. Let the base cool a little.

  2. 2

    Stir in the egg yolks

    Stir in the egg yolks one at a time. Season to taste with salt and nutmeg.

  3. 3

    Mix in the lobster

    Cut the lobster meat into small pieces and stir it into the base.

  4. 4

    Fold in the egg whites

    Beat the egg whites stiff and fold them in gently at the end.

  5. 5

    Cook the pudding

    Fill the mixture into a greased and crumb-coated mold with a lid and cook it in a water bath for about 1½ hours.

  6. 6

    Serve

    Turn out the pudding. Mash the lobster roe, mix it with melted, creamed butter and sherry, and serve the sauce alongside.

Changes from the original

Measurements are modernized (deciliter/gram, "daase" = tinned lobster). The amount of milk is missing from the printed ingredient list; about 6 dl is suggested here based on the amount of butter and flour. Cooking "i vand" (in water) is specified as a water bath, and the steps are broken up in modern language.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 148) → 1949 (korrekturlest, s. 175)~55% av teksten endretfjernetlagt til
750 gr. hummer eller ½ kg.s daase 125 gr. smør 125 gr. hvetemel melk 9 egg salt muskat. Smør og mel røres sammen, spædes spes med melken, gives gis et opkok, avkjøles litt. Eggeblommerne Eggeplommene røres i, en én ad gangen, krydderier efter smak, det smaaskaarne hummerkjøt småskårne hummerkjøtt og tilsidst tilsist de stivpiskede eggehviter. Haves stivvispede eggeplommer. Has i smurt og strøet strødd form og kokes i vand vannbad ca. 1½ 1¼ time. Serveres med rørt smør. Den utgnedne utgnidde hummerrogn samt 1 del. sherry haves has i sausen. smøret.

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Frequently asked questions

How long should the pudding cook?
It is cooked in a water bath for about 1½ hours in a greased and crumb-coated mold. Allow around 2 hours in total including preparation.
Can I use tinned lobster?
Yes, the original recipe calls for 750 g lobster or a ½ kg can.
What is served with it?
Creamed butter (butter sauce). The lobster roe is mashed and added to the sauce along with 1 deciliter of sherry.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 148. It serves 8.

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