Lobster Quenelles is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic stuffing or forcemeat made from lobster, whiting fillets, butter and bread panada bound with eggs which can either be poached as quenelles or uses to stuff other fish and dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Lobster Quenelles.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Lobster Quenelles that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 187.—LOBSTER QUENELLES
Take a fresh-boiled hen lobster; break the shell, and remove the meat, pith, and coral and spawn; cut up the tail into neat scollops and place these in reserve in a small stewpan, with a little of the lobster butter. Next, place all the remainder of the meat and pith of the lobster in a mortar with the flesh of a large whiting, four ounces of butter, and six ounces of panada, No. 184; add two whole eggs and two yolks, season with nutmeg, cayenne pepper, and a teaspoonful of anchovy; pound the forcemeat thoroughly, and when well mixed, remove it into a basin to be used as hereinafter directed.
Modern Redaction
Ingredients:
1 boiled hen lobster
1 large whiting, filleted and skinned
120g butter
180g bread panada
2 whole eggs
2 egg yolks
freshly-grated nutmeg, to taste
cayenne pepper, to taste
1 tsp anchovy essence
Method:
Crack open the lobster shell and remove all the meat, pith, coral and spawn (reserve the tail meat for another dish). Place the lobster meat, pith and coral in a mortar and pound until smooth. Scrape the flesh of the whiting with a spoon to flake and remove any bones. Place in a food processor and purée then rub the meat through a fine-meshed sieve before combining in the mortar with the lobster.
Now add the butter and bread pananda to the mortar and mix with the fish and lobster. Slowly add in the eggs until combined then work in the white sauce and egg yolks. Season to taste with nutmeg, cayenne pepper and anchovy essence then pound the mixture and work until smooth.
Turn into a bowl, cover and store in the refrigeratory. A typical way of using this forcemeat would be to shape into balls or to shape into ovals with two spoons before cooking in lightly-salted water and serving as an accompaniment to soups.
