{"id":5666,"slug":"lobster-en-court-bouillon","title":"Lobster en court bouillon.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One spoonful of olive oil","One ounce of butter","Two leeks","One onion","One glassful of white wine","One bay leaf","One clove","One bouquet of tied parsley","One pint of fish broth","One clove of garlic","Some chopped parsley","Two tomatoes, cut in four","Two live lobsters, cut in pieces one inch thick, including the shell and claws","Salt and pepper","A pinch of Cayenne"],"ingredients_norm":["olive oil","butter","leek","onion","glassful of white wine","bay leaf","clove","bouquet of tied parsley","fish broth","garlic","parsley","tomato","live lobsters including the shell and claw","salt and pepper","cayenne"],"steps":["Heat in a sauté pan one spoonful of olive oil and one ounce of butter.","Add two leeks and one onion sliced fine.","Fry till crisp and yellow.","Add one glassful of white wine, one bay leaf, one clove, one bouquet of tied parsley, one pint of fish broth, one clove of garlic, some chopped parsley, and two tomatoes cut in four.","Then add two live lobsters cut in pieces one inch thick, including the shell and claws.","Season with salt and pepper and a pinch of Cayenne, and boil slowly for forty minutes.","When done remove the bay leaf, clove and bouquet of parsley, and serve with the broth and all."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w90:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c093167b5147299739ea8d06f8eb099a8e5e8afc57b09d81dbad72cd37c19b26","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lobster-en-court-bouillon"}