Homard a la Parisienne
France
Known as a French recipe, with similar versions prepared across other nations.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 3 ingredients
Possible health benefits
General information, not medical advice.
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Mayonnaise
High in vitamin E · 7.1 mg per 100 g, 59% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Mayonnaise, Regular”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Tie a lobster to a little board;
- stretch out its tail to the fullest extent;
- cook it in court-bouillon, and leave it to cool in the latter.
- When it is quite cold, with the help of scissors, carefully cut a strip of the shell from the back of the head to the tail.
- The aperture left by the removed strip of shell ought to be sufficiently wide to allow of the meat of the tail being removed without breaking it.
- Having emptied the tail, refill it with salad leaves, and return the strip of shell (upside down) to its place.
- Cut the meat of the tail into even collops, and lay on each a roundel of truffle stamped out with the fancy-cutter, and dipped in half-melted jelly.
- Then coat these slices, which should be on a dish, again and again, with cold melted jelly until they are well covered with it.
- Now break the claws and remove their meat, as also that remaining in the carapace, and cut both meats into dice.
- Take the creamy parts, and rub them through a sieve.
- Prepare a small vegetable salad;
- add thereto the meat dice, and cohere the two with a mayonnaise sauce combined with melted jelly and the creamy parts rubbed through a sieve.
- When the salad begins to set, owing to the jelly contained in the mayonnaise, garnish twelve small artichoke-bottoms with it, arranging the salad in them in pyramid form.
- Set a bit of truffle on each pyramid, and sprinkle the salad with melted fish jelly in order to make it glossy.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve