Elisabeth Ayrton

Lobster with Cheese Sauce

Preparation info

  • 1

    lobster for 2 people

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Much liked in gentlemen’s clubs in Edwardian days. Two lobsters cooked like this, with crusty bread and a bottle of dry white wine, make an excellent supper for four.

Ingredients

Prepare in Advance

  • 1 pint (6 dl.) court-bouillon made from water with ¼-½ pint (

Method

Ask the fishmonger to split the lobster. Remove the flesh from the half-shells and take out all possible claw meat. Cut into ½-inch (1-cm.) dice. Put all this into the hot court-bouillon and allow just to come to simmering point. Then stand aside to keep hot without cooking further.

Meanwhile make the sauce, pouring ½