Lobster a la Newberg

Ingredients

• two freshly boiled lobsters, weighing two pounds each
• two ounces of butter
• six fine-chopped button mushrooms
• one even teaspoonful of truffles
• one-half pint of sherry
• one and one-half cupfuls of cream
• the yolks of four eggs

Method

1. 1

   Extract the meat from two freshly boiled lobsters, weighing two pounds each, and cut it into small pieces.

2. 2

   Put two ounces of butter in a pan over the fire, and as soon as it melts put in six fine-chopped button mushrooms, which must cook three minutes without browning.

3. 3

   Then the lobster meat must be added; also one even teaspoonful of truffles and one-half pint of sherry.

4. 4

   Let this cook three minutes.

5. 5

   Mix one and one-half cupfuls of cream with the yolks of four eggs and mix it well with the lobster, allowing it to remain a few minutes over the fire without boiling.

Nutrition per serving

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 36. The excerpt below is the record exactly as published.

Lobster a la Newberg. — Extract the meat from two freshly boiled lobsters, weighing two pounds each, and cut it into small pieces. Put two ounces of butter in a pan over the fire, and as soon as it melts put in six fine-chopped button mush- rooms, which must cook three minutes without browning. Then the lobster meat must be added ; also one even teaspoonful of truffles and one-half pint of sherry. Let this cook three minutes. Mix one and one-half cupfuls of cream with the yolks of four eggs

Cook this with the app: pantry check, scaling, and the assistant.