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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 459)~82% of the text changedremovedadded
1 stk kokt hummer (helst hunn, rognen brukes til pynt). 2 stk salathoder. Hummersalat. (Salade de homard.) 1 stk endiviesalat. hunhummer salathoder endivie 1 ss spiseskje finhakket rødbete (kokt). 2 stk hardkokte egg. 1 dl finskårne, kokte agurkskiver (ca. hårdkokte egg 1 liten teskål). teskål agurkskiver 4 ss spiseskjefulle olje (salatolje). 2 ss eddik. — eddik 1 ts sennep. teskje sennep 2 stk eggeplommer (rå). 0,5 ts paprikapulver (etter smak). 0,5 ts paprika salt (etter smak). 0,25 ts ansjosessens (eller ansjospasta). Vask og tørk salathodene godt. Skjær salat og endivie i grove strimler.. Rør de 1/4 teskje ansjosessens. Den rå eggeplommene eggeplommer røres tykke med salt og paprika. Tilsett paprika, tilsettes eddik, sennep og ansjosessens, sennep, ansjosessens og til sist oljen dråpevis under stadig røring.. Ta kjøttet ut av hummeren. Ta kjøttet fra klørne ut i så hele stykker som mulig og legg det til side til pynt. Ta vare på rognen.. Bland sausen oljen. Salaten vaskes, tørkes, skjæres sammen med salaten og rør inn det oppdelte hummerkjøttet.. Skill plomme endivien i grove strimler. Plomme og hvite forsiktig på av de hardkokte eggene. Hakk hårdkokte egg skilles forsiktig, hviten fint finhakkes, og gni plommen gjennom en sil.. Legg salaten gnis gjennem hårsikt. Salaten legges lett og luftig opp på fat. Pynt og pyntes først med en rad agurkskiver, deretter derefter med hummerstykker, eggeplomme, eggehvite, eggekvite, hummerrogn og rødbete lagt rødbeter, arrangert vekselvis. Serveres kald.

Note on Modernised

«Hunhummer» er angitt som 1 kokt hummer, helst hunn med rogn. Teskål agurkskiver er omregnet til ca. 1 dl. Mengden salathoder og endivie er anslått (2 salathoder, 1 endiviesalat). Ansjosessens kan erstattes med ansjospasta eller fiskesaus.

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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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