Lobster a la Newberg

Ingredients

• One pound of lobster meat
• one teaspoonful of butter
• one-half pint of cream
• yolks of four eggs
• one wine glass of sherry
• a teaspoonful of flour

Method

1. 1

   Three hours before cooking, pour the sherry over the lobster meat and let it stand until ready to cook.

2. 2

   Heat the butter and stir in with the lobster and wine, then place this in a stewpan or chafing dish, and cook for eight minutes.

3. 3

   Beat the yolks of eggs and add to them the cream and lobster fat, stir well and then stir in the flour.

4. 4

   Cook in a double boiler until thick, stirring constantly.

5. 5

   Pour it over the lobster and let all cook together for three minutes.

6. 6

   Serve in a chafing dish with thin slices of dry toast.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 46. The excerpt below is the record exactly as published.

Lobster a la Newberg reached its highest per- fection, and this is the recipe that was followed when it was prepared in the Delmonico : 85 BOHEMIAN One pound of lobster meat, one teaspoonful of butter, one- half pint of creaiu, yolks of four eggs, one wine glass of sherry, lobster fat. Three hours before cooking LOBSTER pour the sherry over the lobster meat and A LA let it stand until ready to cook. Heat the NE^VHERCl butter and stir in with the lobster and wine, then place this in a stewpan, or chaf- ing dish, and cook for eight minutes. Have the yolks of eggs well beaten and add to them the cream and lobster fat, stir well and then stir in a teaspoonful of flour

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