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1 ea Very large lobster 1 tb Catsup
1/2 lb Butter 1 c Vinegar (white wine if poss)
1 tb Mustard 1 x Cayenne pepper to taste
4 servings
(Amounts are approximate: the above measurement should be increased or
decreased depending on the size of the lobster. You want about a cup of
sauce per two people.) Thackeray's original follows:
.
"You take a lobster, about three feet long if possible, remove the shell,
cut or break the flesh of the fish in pieces not too small. Someone else
meanwhile makes a mixture of mustard, vinegar, catsup and lots of cayenne
pepper. You produce a machine called a "despatcher" which has a spirit
lamp underneath it that is usually illuminated with whiskey." (He appears
to be talking about a chafing dish with a pretty aggressive flame.) "The
lobster, the sauce, and near half-a-pound of butter are placed in the
despatcher, which is immediately closed. When boiling, the mixture is
stirred up, the lobster being sure to heave about the pan in a convulsive
manner, while it emits a remarkable rich and agreeable odour through the
apartment. A glass and a half of sherry is now thrown into the pan, and
the contents served out hot, and eaten by the company. Porter (i.e.
stout) is commonly drunk, and whisly-punch afterwards, and the dish is fit
for an emperor.
.
Unfortunately the day of inexpensive three-foot-long lobsters has passed,
even in Ireland (lobsters of this size are still taken off the west coast,
however). In modern terms: Clean and shell the lobster as indicated
above. Mix the mustard, vinegar, catsup and cayenne to taste (some people
might prefer to cut the sourness of the vinegar by substituting a
half-and-half mixture of vinegar and dry white wine). Melt the butter in
a large saucepan, saute the lobster briefly in it, not allowing it to
color at all; then add the mustard/vinegar/cayenne mixture, mix well,
cover, and allow to stew over medium heat for 15-20 minutes. Boiled new
potatoes would go very well with this, or baked potatoes, or plain
buttered rice.
1/2 lb Butter 1 c Vinegar (white wine if poss)
1 tb Mustard 1 x Cayenne pepper to taste
4 servings
(Amounts are approximate: the above measurement should be increased or
decreased depending on the size of the lobster. You want about a cup of
sauce per two people.) Thackeray's original follows:
.
"You take a lobster, about three feet long if possible, remove the shell,
cut or break the flesh of the fish in pieces not too small. Someone else
meanwhile makes a mixture of mustard, vinegar, catsup and lots of cayenne
pepper. You produce a machine called a "despatcher" which has a spirit
lamp underneath it that is usually illuminated with whiskey." (He appears
to be talking about a chafing dish with a pretty aggressive flame.) "The
lobster, the sauce, and near half-a-pound of butter are placed in the
despatcher, which is immediately closed. When boiling, the mixture is
stirred up, the lobster being sure to heave about the pan in a convulsive
manner, while it emits a remarkable rich and agreeable odour through the
apartment. A glass and a half of sherry is now thrown into the pan, and
the contents served out hot, and eaten by the company. Porter (i.e.
stout) is commonly drunk, and whisly-punch afterwards, and the dish is fit
for an emperor.
.
Unfortunately the day of inexpensive three-foot-long lobsters has passed,
even in Ireland (lobsters of this size are still taken off the west coast,
however). In modern terms: Clean and shell the lobster as indicated
above. Mix the mustard, vinegar, catsup and cayenne to taste (some people
might prefer to cut the sourness of the vinegar by substituting a
half-and-half mixture of vinegar and dry white wine). Melt the butter in
a large saucepan, saute the lobster briefly in it, not allowing it to
color at all; then add the mustard/vinegar/cayenne mixture, mix well,
cover, and allow to stew over medium heat for 15-20 minutes. Boiled new
potatoes would go very well with this, or baked potatoes, or plain
buttered rice.
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