Why must I use female lobster?

Because the roe (the dark roe from the female lobster) is the very color and flavor of the sauce. The roe is rubbed into a fine paste with 60 g butter and pressed through a hair sieve, and this lobster butter gives the sauce both a pink color and a strong lobster flavor.

How do I make the sauce step by step?

Take out the roe and make lobster butter from it with the butter, pressed through a hair sieve. Cut up the lobster meat neatly. Cook ½ liter of white sauce together with 1 dl cream for 5 minutes, stir in the lobster butter and season to taste with sherry, paprika and salt.

Can the sauce be kept warm before serving?

Yes, the recipe recommends keeping it warm in a water bath. That way you avoid the lobster butter separating or the sauce boiling after the butter has been added.

Where does the recipe come from?

It is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 340, and serves 4 with around 35 minutes total time.

Lobster Sauce (sauce homard)

Name: Lobster Sauce (sauce homard)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 5 dl white sauce (ready-made white base sauce); 1 pcs cooked, cold female lobster (with roe); 60 g butter; 1 dl cream; sherry (to taste); paprika (to taste); salt (to taste)

Lobster sauce from Erken's Stor kokebok 1914: lobster roe is rubbed with butter into lobster butter and sieved, a white sauce is cooked 5 min with cream, seasoned with lobster butter, sherry, paprika and salt, and cut-up lobster meat is added. Kept warm in a water bath.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 340 (falt i det fri)

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About the dish

The lobster sauce belongs to Erken's range of fine shellfish sauces for fish. The point is that the lobster roe from the female lobster is rubbed together with butter into a red lobster butter that both colors and flavors the sauce.

How to make it

1
Make lobster butter
Take the roe out of the lobster and rub it into a fine paste together with the butter. Press the mixture through a fine-mesh sieve (hair sieve).
2
Cut up the lobster meat
Take the lobster meat out of the shell and cut it up neatly.
3
Cook the sauce
Cook the white sauce for 5 minutes together with the cream.
4
Season
Stir in the lobster butter and season to taste with sherry, paprika and salt. Add the lobster meat to the sauce.
5
Keep warm
Keep the sauce warm in a water bath until serving.

Changes from the original

Measurements are brought to modern units (1 del. = 1 dl), "haarsigt" is explained as a fine-mesh sieve (hair sieve), and "vin" (wine) is specified as sherry. The amount of white sauce is interpreted as ½ l from the OCR text.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 340) → 1949 (korrekturlest, s. 376)~39% av teksten endretfjernetlagt til

½ (Sauce homard.) Ingrediensliste: 1/2 l. hvit saus 1 kokt, kold hunhummer 60 gr. smør ~~1 del. fløte~~ sherry paprika ~~salt.~~ salt 1/4 del. fløte. Fremgangsmåte: Rognen ~~tages~~ tas ut av hummeren og ~~gnides~~ gnis til en fin deig med ~~smørret;~~ smøret; presses gjennem ~~haarsigt.~~ hårsikt. Hummerkjøttet ~~tages~~ tas ut og skjæres pent op. Sausen koker i 5 minutter med fløten, ~~tilsættes hummersmørret,~~ tilsettes hummersmøret, vin, paprika og salt efter smak. Holdes varm i ~~vandbad.~~ vannbad.

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Frequently asked questions

Why must I use female lobster?: Because the roe (the dark roe from the female lobster) is the very color and flavor of the sauce. The roe is rubbed into a fine paste with 60 g butter and pressed through a hair sieve, and this lobster butter gives the sauce both a pink color and a strong lobster flavor.
How do I make the sauce step by step?: Take out the roe and make lobster butter from it with the butter, pressed through a hair sieve. Cut up the lobster meat neatly. Cook ½ liter of white sauce together with 1 dl cream for 5 minutes, stir in the lobster butter and season to taste with sherry, paprika and salt.
Can the sauce be kept warm before serving?: Yes, the recipe recommends keeping it warm in a water bath. That way you avoid the lobster butter separating or the sauce boiling after the butter has been added.
Where does the recipe come from?: It is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 340, and serves 4 with around 35 minutes total time.

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