Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Lobster Soup (potage de homard)

Classic lobster soup from Erken's "Stor kokebok" (1914): lobster shells are simmered in fish stock, the soup is thickened with butter and flour, seasoned with cayenne and anchovy essence, and lobster butter mixed with roe is whisked in at the end. The lobster meat is placed in the tureen before the soup is poured over.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 47 (falt i det fri)

Be the first to rate

About the dish

A festive fish soup from the soup chapter of "Stor kokebok" (1914). Lobster butter and roe give color and body, and the soup belongs to the finer "potages" in Erken's repertoire.

How to make it

  1. 1

    Break down the lobster

    Break down the lobster and pick the meat from the shell. Save the roe. Cut the meat into suitable pieces and set it aside.

  2. 2

    Cook the shell stock

    Crush the shell and pound it together with half of the butter. Let it simmer in the stock for 30 minutes, then strain the stock.

  3. 3

    Vegetables and thickening

    Cut the carrot and celeriac into slices and sweat them in the rest of the butter until pale yellow. Stir in the flour and thin with the strained stock and the cream.

  4. 4

    Simmer

    Add the cayenne, anchovy essence and salt, and let the soup simmer for 15 minutes.

  5. 5

    Add the lobster butter

    Mix the lobster butter with the finely crushed roe and whisk it into the soup just before serving. The soup must not boil after this.

  6. 6

    Serve

    Place the lobster meat in the soup tureen and pour the boiling soup over it.

Changes from the original

Measurements are converted to modern units (dl, g, tsp). "Knivsod" (knife-point) is interpreted as a pinch of cayenne. The cream, which is in the ingredient list, is added to the soup along with the stock. The preparation is divided into numbered steps.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 47) → 1949 (korrekturlest, s. 58)~35% av teksten endretfjernetlagt til
(Potage de homard.) 1 stor kokt hunhummer 2 1. l. kraft (helst fisk, se side 34) 45) 125 gr. smør 40 gr. hvetemel 1 del. dd. fløte 1 knivsod cayenne knivsodd kajenne salt 1 gulerot 1 skive selleri 1 teske teskje ansjosessens 100 gr. hummersmør (se side 7). hummersmør. Hummeren deles op, og kjøttet plukkes fra skallet. Dette knuses og støtes med halvparten av smørret, smøret, koker i kraften ½ time. Grønsakerne Grønnsakene skjæres i skiver og omrøres med resten av smørret, smøret til de er lysegule, lysebrune, melet røres i, og den silede silte kraft spædes paa; tilsættes cayenne spes på; tilsettes kajenne og ansjosessens, smaakoker ¼ småkoker ¾ time. Idet suppen skal serveres, vispes hummersmørret, hummersmøret, blandet med den fingnidde rogn rogn, i. Efterat dette er vispet i, skal suppen ikke koke. Hummerkjøttet, som er skaaret skåret op i passende stykker, lægges legges i terrinen terrinen, og den kokende suppe heldes helles over.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why should you use a female lobster?
Because the roe from the female lobster is rubbed fine and whisked into the soup together with the lobster butter at the end – it gives both color and flavor.
What is the shell used for?
The shell is crushed and pounded with half of the butter, and simmered in the stock for half an hour. The stock is then strained and used as the soup base (preferably fish stock).
How long should the soup cook?
The shell steeps in the stock for about 30 minutes, and the soup simmers on for about 15 minutes after the flour, stock, cayenne and anchovy essence are added. Total time is around 90 minutes.
Can the soup boil after the lobster butter is added?
No. The lobster butter with roe is whisked in just before serving, and the soup should not boil after this – otherwise it separates and loses its color.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!