Lobster A La Newburg

Ingredients

• 2 tablespoons butter
• 1 pint milk
• 1 teaspoon flour
• 3 egg yolks
• 1 boiled lobster or 1 can of lobster
• Salt
• Cayenne

Method

1. 1

   Place the butter in the blazer and stir it as it foams.

2. 2

   Rub the flour into the butter, add the salt and pepper, then one-half of the milk, stirring all of the time and being careful that the flame is not too hot.

3. 3

   Beat the yolks of the eggs until frothy, add the remainder of the milk and stir into the roux.

4. 4

   When the mass is of the consistency of cream, add the lobster, cut up coarsely, and, when thoroughly heated, serve.

5. 5

   Just before adding the lobster, rub the coral and the fat together and stir in.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 90. The excerpt below is the record exactly as published.

LOBSTER A LA NEWBURG 2 tablespoons butter 1 pint milk 1 teaspoon flour 3 egg yolks 1 boiled lobster or 1 can Salt of lobster Cayenne

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