1902 - With a Saucepan Over the Sea

France - Lobster En Casserole

DDV CULINARY

Boil, pick, and cut up a fine large lobster;
fry it in olive oil,
adding onions and carrots, 2 of each,
a bayleaf, some thyme, parsley,
and half a glass of sherry or white wine.
Be sure to rub the casserole or earthen saucepan
with a bit of garlic before putting in the ingredients.
Cook for 20 minutes, stirring it, then take out the lobster,
add 1/2 cup of stewed tomatoes to the sauce and as much consomme.
Cook for 10 minutes longer,
put in the lobster,
and serve in the casserole with slices of toast and seasoning to taste.