Lobster a la Newblirg

Ingredients

• two good-sized, fine, freshly boiled lobsters
• one ounce of very good, fresh butter
• one pinch of salt
• half a saltspoonful of red pepper
• two medium-sized, sound truffles
• a wine-glassful of good Madeira wine
• three egg yolks
• half a pint of sweet cream

Method

1. 1

   Split and remove lobster meat, cut into one-inch pieces.

2. 2

   Heat butter, season with salt and red pepper, add truffles, and cook for five minutes.

3. 3

   Add Madeira wine, reduce, then mix with egg yolks and cream.

4. 4

   Cook until thickened, pour into a hot tureen, and serve.

Nutrition per serving

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 144. The excerpt below is the record exactly as published.

Lobster a la Newblirg. — Split two good-sized, fine, freshly boiled lobsters. Pick all the meat out frgm the shells, then cut it into one-inch- length equal pieces. Place it in a saucepan on the hot range with one ounce of very good, fresh butter. Season with one pinch of salt and half a saltspoonful of red pepper, adding two medium-sized, sound truffles cut into small dice-shaped pieces. Cook for five minutes ; then add a wine- glassful of good Madeira wine. Reduce to one-half, which will take three minutes. Have three egg yolks in a bowl with half a pint of sweet cream

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