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Lobster Salad (salade de homard)

Erken's lobster salad (salade de homard) from 1914: coarsely shredded head lettuce and endive tossed with a raw-egg-yolk dressing of salt, paprika, vinegar, mustard, anchovy essence and oil, mixed with lobster meat and garnished in alternating rows with cucumber slices, whole claw pieces, sieved egg yolk, chopped egg white, lobster roe and beetroot.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 413 (falt i det fri)

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About the dish

A festive cold entree from the chapter "Salads, omelettes, side dishes." Erken calls for female lobster because the roe ("lobster roe") is used as a red garnish, arranged alternately with beetroot, egg yolk and egg white over the salad.

How to make it

  1. 1

    Prepare the salad

    Wash and dry the lettuce heads well. Cut the lettuce and endive into coarse strips.

  2. 2

    Make the dressing

    Stir the raw egg yolks thick with salt and paprika. Add the vinegar, mustard and anchovy essence, and finally the oil drop by drop while stirring constantly.

  3. 3

    Break down the lobster

    Remove the meat from the lobster. Take the claw meat out in pieces as whole as possible and set it aside for garnish. Save the roe.

  4. 4

    Combine

    Mix the dressing with the salad and stir in the cut-up lobster meat.

  5. 5

    Prepare the garnish

    Carefully separate the yolk and white of the hard-boiled eggs. Chop the white finely and rub the yolk through a sieve.

  6. 6

    Plate and garnish

    Pile the salad lightly and airily onto a platter. Garnish first with a row of cucumber slices, then with lobster pieces, egg yolk, egg white, lobster roe and beetroot arranged alternately. Serve cold.

Changes from the original

"Female lobster" is given as 1 cooked lobster, preferably female with roe. A teacup of cucumber slices is converted to about 1 dl. The amounts of lettuce and endive are estimated (2 heads of lettuce, 1 endive). Anchovy essence can be replaced with anchovy paste or fish sauce.

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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. 413) → 1949 (korrekturlest, s. 459)~60% av teksten endretfjernetlagt til
Hummersalat. (Salade de homard.) 1 hunhummer salathoder endivie 1 spiseske spiseskje finhakket rødbete 2 haardkokte hårdkokte egg 1 liten teskaal finskaarne, kokte teskål agurkskiver 4 spiseskefulde spiseskjefulle olje 2 spiseskefulde — eddik 1 teske teskje sennep 2 eggeblommer eggeplommer paprika salt ¼ teske 1/4 teskje ansjosessens. Salaten vaskes, tørres, skjæres tillikemed endivien i grove strimler. De raa eggeblommer Den rå eggeplommer røres tykke med salt og paprika, tilsættes tilsettes eddik, sennep, ansjosessens og tilsidst til sist oljen. Sausen blandes Salaten vaskes, tørkes, skjæres sammen med salaten, irøres hummerkjøttet. Kjøttet fra klørne tages ut endivien i saa hele stykker som mulig og lægges tilside. Blomme grove strimler. Plomme og hvite av de haardkokte hårdkokte egg skilles forsigtig, forsiktig, hviten finhakkes, og blommen gnides plommen gnis gjennem haarsigt. hårsikt. Salaten lægges let op legges lett opp og pyntes først med en rad agurkskiver, derefter med hummerstykker, eggeblomme, eggehvite, eggeplomme, eggekvite, hummerrogn og rødbeter, arrangert vekselvis.

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Frequently asked questions

Why female lobster in this recipe?
Female lobster is used because it has roe (corail), which gives color and flavor to the garnish and salad. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 413.
How do I make the dressing?
Stir 2 raw egg yolks thick with salt and paprika, add 2 tablespoons vinegar, 1 teaspoon mustard and ¼ teaspoon anchovy essence, and finally 4 tablespoons oil – a little at a time, like a mayonnaise. Mix the dressing with the salad before stirring in the lobster meat.
How is the salad garnished?
Pile the salad loosely. Take out the claw meat as whole as possible and set it aside as garnish. Separate the hard-boiled eggs: chop the white finely and rub the yolk through a fine sieve. Garnish with a row of cucumber slices, chopped egg white, sieved egg yolk and finely chopped beetroot.
How long does the dish take?
Allow about 60 minutes in all, including boiling the eggs, washing and drying the lettuce and endive, and building up the garnish.

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