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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
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Lobster Fricassee
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Difficulty Level: Medium
Recipe Id: GER124

Lobster Fricassee [hummerfrikassee]

  • 1 lb calve's sweetbreads or brains [opt'; l]
  • 3 cup chicken stock
  • 1 carrot
  • 2 celery ribs
  • 1 parsley root
  • 1/2 knob celery
  • 1 small leek
  • 2 parsley sprigs
  • 1 can white asparagus tips or
  • 1 tablespoon capers [optional]
  • 1 can button mushrooms
  • 2 large lobsters; about 1 1/2 lbs each, coo
  • 4 tablespoon butter
  • 4 tablespoon flour
  • 1 anchovy; chopped
  • 1 tablespoon lemon juice
  • 3 tablespoon white wine
  • 3 tablespoon parsley; minced
  • 1 tablespoon dill; minced
  • 6 egg yolks; beaten with-
  • 2 tablespoon ; water
  • 1 salt and pepper
  • 6 patty shells

  1. Prepare sweetbreads.
  2. Simmer stock with carrot, celery, parsley root, knob celery, leek and parsley sprigs for 15 min.
  3. Add sweetbreads and cook 30 min.
  4. Remove sweet breads from stock pot and dice.
  5. Strain the broth, reserving the vegetables for the soup pot and keeping the broth to continue here.
  6. Drain asparagus and mushrooms and add their liquids to the stock.
  7. Slice mushrooms and cut asparagus sprears into 1/3s. Cube lobster meat.
  8. Heat lobster meat, sweetbreads, asparagus and mushrooms thoroughly in the hot stock.
  9. Melt butter in a saucepan and when it bubbles blend in flour; let the mixture cook until golden colored.
  10. Gradually stir in 2 cups of hot stock and when the sauce is smooth add chopped anchovy, lemon juice, wine, minced parsley and dill.
  11. Remove pan from the flame and stir in beaten egg yolks. Season to taste.
  12. Remove lobster, sweet breads, asparagus and mushrooms from stock and put them in the hot sauce.
  13. Spoon into patty shells which have been warmed in the oven and serve.

Variations: Substitute brains for sweetbreads. Skip the sweetbreads and increase the amount of lobster. Substitute crab, shrimp, scallops or chunks of a firm white fleshed fish. Skip the asparagus and include 1 tbspn capers.

From: The German Cookbook by Mimi Sheraton, 1965 


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