Lobster a la Newburg

Ingredients

• a two-pound lobster
• one-fourth cup butter
• one-half teaspoon salt
• a few grains cayenne
• one tablespoon sherry wine
• one tablespoon brandy
• one-third cup thin cream
• the yolks of two eggs

Method

1. 1

   Remove lobster meat and cut into slices or cubes.

2. 2

   Melt butter, add lobster, and heat.

3. 3

   Season with salt, cayenne, sherry, and brandy.

4. 4

   Cook briefly, then add cream and yolks until thickened.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 10. The excerpt below is the record exactly as published.

one tablespoon sherry wine and add to sauce. Season with one-half tea- spoon salt and one-eighth teaspoon paprika. Add one and one-half cups lobster meat cut in dice. As soon as heated, add one tablespoon sherry wine. Lobster a la Delmonico Melt one-fourth cup butter, add one table- spoon flour, one-half teaspoon salt, a few grains 58 Lobsters cayenne, and a slight grating of nutmeg. Pour on gradually one cup thin cream. Add the meat from a two-pound lobster cut in dice, and when heated add the yolks of two eggs and two tablespoons sherry wine. Lobster a la Newburg Remove the meat from a two-pound lobster, and cut in slices or cubes. Melt one-fourth cup butter, add the lobster, and cook until thoroughly heated. Season with one-half teaspoon salt, a few grains cayenne, a slight grating nutmeg, and one tablespoon each sherry wine and brandy. Cook one minute, and add one-third cup thin cream and the yolks of two eggs

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