Lobster a la Newburg

Ingredients

• Cook six lobsters each weighing about two pounds
• yield from two to two and a half pounds of meat
• add hot clarified butter
• season with salt
• moisten to their height with good raw cream
• add two or three spoonfuls of Madeira wine
• adding a little cayenne
• add butter

Method

1. 1

   Cook lobsters, detach bodies from tails, slice tails, fry in clarified butter, season, moisten with cream, reduce, add Madeira, thicken with egg yolks and cream, warm without boiling, toss lobster, serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 118. The excerpt below is the record exactly as published.

Lobster a la Newburg Cook six lobsters each weighing about two pounds, in boiling water for twenty-five minutes; when cold detach the bodies from the tails and cut the latter into slices, put them into a sautoir, each piece lying flat, and add hot clarified butter; season with salt and fry lightly on both sides without coloring ; moisten to their height with good raw cream ; reduce quickly to one half and then add two or three spoonfuls of maderia wine; boil the liquid once more only, then remove and thicken with egg yolks and raw cream ; cook without boiling, adding a little cayenne and butter; warm it up again without boiling, tossing the lobster lightly, then arrange the pieces in a vegetable dish and pour the sauce over. Twelve pounds of lobsters when cooked yield from two to two and a half pounds of meat

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