->Lobster Ketchup <-

3 lb (1 1/2 kg) female lobster, boiled in water to cover for 10 minutes,

drained, body shell cut lengthwise in half, claws cracked with a mallet

6 salt anchovies

1 1/4 cups (300 ml) sherry or Madeira

1 teaspoon (5 ml) cayenne pepper

2/3 cup (150 ml) chili or shallot vinegar

3 1/2 cups (875 ml) shallot wine

black peppercorns

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

the ketchup will keep for up to two months.

4 to 5 tablespoons (60 to 75 ml) of this ketchup to

1/4 liter

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.