Why is the recipe so short?

It refers to «creamed lobster» in the same book – a common way of saving space in older cookbooks.

What is the difference from creamed lobster?

The sauce is thinned with more liquid and uses less lobster, so it becomes a thinner accompanying sauce.

What does lobster sauce go with?

Boiled or fried fish, as a festive accompanying sauce.

Lobster sauce

Lobster sauce from Kogebog for skole og hjem (1900). A short reference recipe: made like «creamed lobster», but thinned with somewhat more liquid and with less lobster, so it becomes a sauce. Intended as an accompanying sauce, ideally for fish.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 180 (falt i det fri)

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About the dish

En kort «se-oppskrift» som var vanlig i tidens kokebøker: i stedet for å gjenta framgangsmåten viser forfatterne til en beslektet rett. Sausen er altså en tynnere versjon av «stuet hummer», med mindre hummerkjøtt – ment som følgesaus, gjerne til fisk.

How to make it

1
Follow creamed lobster
Make the sauce the same way as creamed lobster (a butter roux thinned with stock and cream, with lobster meat added).
2
Adjust to a sauce
Thin with a little more liquid so it becomes a sauce, and use less lobster than for the dish itself.

Changes from the original

Oppskriften viser bare til «stuet hummer» uten egne mengder; ingrediensene er utledet av den henvisningen og gjengitt uten mål.

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Frequently asked questions

Why is the recipe so short?: It refers to «creamed lobster» in the same book – a common way of saving space in older cookbooks.
What is the difference from creamed lobster?: The sauce is thinned with more liquid and uses less lobster, so it becomes a thinner accompanying sauce.
What does lobster sauce go with?: Boiled or fried fish, as a festive accompanying sauce.

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