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Stewed Lobster

Erken's stewed lobster from 1914: boiled lobster meat heated in a white sauce of butter, flour, and milk or soured cream, seasoned with sherry, cayenne, sugar, and salt; roe can be rubbed in with butter for color and flavor.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 146 (falt i det fri)

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About the dish

Stewed lobster was among the finer fish dishes in Erken's cookbook and is the basis for several of the lobster dishes in the chapter, including lobster grenade. Sherry and cayenne were typical flavorings in party food around 1914.

How to make it

  1. 1

    Pick the lobster

    Break up the boiled lobster and pick the meat out of the shells. Remove the stomach sac ("the lady") and the intestinal thread. Cut the meat into suitable pieces.

  2. 2

    Make the sauce

    Melt the butter, stir in the flour, and thin little by little with milk or soured cream. Bring the sauce to a boil and let it become smooth.

  3. 3

    Heat the lobster

    Put the lobster meat into the sauce and let it come to a boil. Lift the pot off the heat.

  4. 4

    Season

    Stir in sherry, cayenne pepper, sugar, and salt to taste.

  5. 5

    Roe

    If the lobster has roe, rub it completely fine with a little butter and stir it into the sauce together with the milk. Optionally, a little lobster coloring can be added for a nice hue.

Changes from the original

The amount of milk is set at 5 dl (the original gives 1 liter, which yields a very thin stew relative to the amounts of butter and flour). "The lady" is explained as the stomach sac, and "knivsod" is translated as knife-point. Units are modernized to grams, dl, and teaspoon.

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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
1949 (proofread, p. 173) → 1914 (proofread, p. 146)~36% of the text changedremovedadded
Hummer, stuet. 1 å à 2 kokte hummer hummere 50 gr. smør 35 gr. hvetemel ½ 1 l. melk eller sur fløte ¼ 1 del. sherry 1 knivsodd kajenne knivsod cayenne sukker salt salt. Den kokte hummer deles op, plukkes fra skallene; «paven» »paven« samt strengen tas vekk. Smøret tages væk. Smørret smeltes, irøres melet, spes spædes litt efter litt med melken eller fløten, gis gives et opkok; den opskårne opskaarne hummer får faar et opkok i sausen, gryten løftes av varmen, ilden, og sherry, kajenne, cayenne, sukker og salt efter smak has haves i. — Er der rogn, gnis gnides denne aldeles fin med litt smør og has haves i sausen samtidig med melken, eller litt hummerfarve kan tilsettes. tilsættes.

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Frequently asked questions

What must be removed from the lobster before use?
The lobster is broken up and picked out of the shells. "The lady" (the stomach sac) and the intestinal thread should be removed.
Can I use cream instead of milk?
Yes, the recipe calls for 1 liter of milk or soured cream for the sauce, thickened with 50 g butter and 35 g wheat flour.
What do I do with the lobster roe?
If you have roe, rub it completely fine with a little butter and add it to the sauce together with the milk. Alternatively, you can add a little lobster coloring.
When are the sherry and seasoning added?
The lobster only comes to a boil in the sauce. The pot is then lifted off the heat, and 1 dl sherry, a knife-point of cayenne, sugar, and salt are added to taste.

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