Sons of Norway - Norwegian Culture - Recipes - Warm Lobster Salad
WARM
LOBSTER SALAD/ Serves
4
60
g (4 T. 1/4 cup) butter
4 T. (1/4 cup) flour
2 dl (3/4 cup) boiling milk or fish stock
5 dl (2 cups) cooked lobster meat, chopped
1 egg, lightly beaten
1 tsp. lemon juice
Salt
1 lettuce, separated into leaves, dipped in
Boiling water until wilted
Poaching liquid
1 liter (quart) fish stock
Sauce:
2 dl (3/4 cup) fish stock
1 dl (1/3 cup) whipping cream
1 dl (1/3 cup) dry white wine
2 T. unsalted butter
Preheat the oven to
200 C (400 degrees·F). Melt the butter and stir
in the flour. Gradually whisk in the milk or stock. Bring
to a boil. Stir the lobster into the sauce. Whisk together
the egg and lemon juice and add. Season with salt, if
necessary. Please spoonfuls of lobster mixture on the
lettuce leaves and wrap up, covering the filling entirely.
Place, seam side down, in a greased ovenproof dish. Pour
over stock, cover with foil and heat about 20 minutes.
Combine fish stock, cream and wine and reduce by half.
Cool slightly, then stir in the butter. Serve the lobster
rolls hot with the sauce.
The Norwegian Kitchen is available for purchase,
through the Vesterheim Bookstore.
Vesterheim Museumsbutikk
523 West Water Street
Decorah, IA 52101 www.vesterheim.org
