Lobster a la Newburg

Ingredients

• One medium sized lobster
• one-half pint of sherry
• one-half pint sweet cream
• one tablespoonful of corn starch
• Salt to taste
• cayenne to taste

Method

1. 1

   Cut the lobster into small pieces, put in the pan and add the cream and sherry before lighting the lamp.

2. 2

   When heated, add corn starch to thicken the sauce.

3. 3

   Add cayenne and salt to taste.

4. 4

   Cook until the sauce is sufficiently thickened.

5. 5

   Garnish with sliced lemon.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 183. The excerpt below is the record exactly as published.

Lobster a la Newburg One medium sized lobster ; one-half pint of sheriy ; one-half pint sweet cream; one tablespoonful of com starch. Salt and cayenne to taste. Cut the lobster in small pieces, put in the pan and add the cream and sherry before lighting the lamp. When the mixture is heated add a large tablespoonful of corn starch to thicken the sauce. Add a pinch of cayenne pepper, and salt to taste

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