Lobster a la Newberg (alternative method)

Ingredients

• Take three medium-sized lobsters
• a piece of butter, about the size of two walnuts
• a whisky glass of good sherry and brandy mixed
• the yolks of six fresh eggs
• a pint of thick cream
• a little pinch of cayenne pepper
• a little salt

Method

1. 1

   Simmer lobster meat in butter for five minutes, add sherry and brandy, boil for two minutes.

2. 2

   Mix egg yolks, cayenne, salt, and cream in a bowl.

3. 3

   Pour over lobster while stirring continuously until thickened, serve just before boiling.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 17. The excerpt below is the record exactly as published.

ke three medium-sized lob- sters, and after they are boiled and thoroughly cooked take them out of the shell, beirig careful not to break the meat of the claws, getting them out as whole as possible. Cut the tail of the lobster into two equal 42 The Complete Cook Book, parts, and as you take out the meat you will notice lengthwise in the center of the tail thus split a little thread running through the same, ending in a little bag ; be careful to remove both thread and bag. Now put the meat of these three lobsters into a sauteuse (a flat copper pan resembling a frying pan) with a piece of butter, about the size of two walnuts. Let this sim- mer for five minutes on a good fire; add to this a whisky glass of good sherry and brandy mixed. Let it boil in this liquor for two minutes. Have ready in a separate bowl the yolks of six fresh eggs; add little pinch of cayenne pepper, a little salt and a pint of thick cream

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