Lobster Ketchup

Name: Lobster Ketchup
Ingredients: 4 1/2 kilograms lobster female, boiled in water to cover f; 1/2 claws cracked with a mallet; 6 anchovies salt; 1 1/4 cups sherry or Madeira; 1 teaspoon cayenne pepper; 2/3 cup chili; 3 1/2 cups wine; black peppercorns

8 ingredients

3 steps

Ingredients

4 1/2 kilograms lobster female, boiled in water to cover f
1/2 claws cracked with a mallet
6 anchovies salt
1 1/4 cups sherry or Madeira
1 teaspoon cayenne pepper
2/3 cup chili
3 1/2 cups wine
black peppercorns

Directions

1

Pick out all the lobster meat and pound the coral (roe) with the anchovy fillets in a mortar. When completely bruised, add the lobster meat; pound and moisten it wtih the remaining ingredients. Mix well, and put the ketchup into wide-mouthed jars. Put 1 teaspoon (5 ml) peppercorns into each jar. Close tightly. Refrigerated, the ketchup will keep for up to two months.
2

Notes: Add 4 to 5 tablespoons (60 to 75 ml) of this ketchup to 1 cup
3

(1/4 liter) of melted butter as a sauce for fish dishes. For chili vinegar, use 10 dried hot chilies. Shallot vinegar is made by steeping eight chopped shallots in 2 1/2 cups (625 ml) of wine vinegar for three weeks; shallot wine by steeping the shallots in dry white wine.