Lobster a la Newburg

Ingredients

• Cut the meat of a large boiled lobster
• rub the yolks of two hard-boiled eggs
• a table-spoonful of cream
• two table-spoonfuls of butter
• a heaping dessert-spoonful of flour
• a cupful of cream
• a pinch of soda
• a pinch of salt
• a pinch of pepper
• a pinch of ground mace
• a wineglassful of sherry

Method

1. 1

   Cut the meat of a large boiled lobster into pieces a little less than an inch square; rub the yolks of two hard-boiled eggs to a smooth paste with a tablespoonful of cream; cook together in a saucepan two tablespoonfuls of butter and a heaping dessert-spoonful of flour; stir into this the paste made of the yolks, then, slowly, a cupful of cream to which a pinch of soda has been added.

2. 2

   When the cream just reaches the boiling-point, put in the lobster meat and a pinch each of salt, pepper, and ground mace.

3. 3

   Stir over the fire for a minute or two, add a wineglassful of sherry, and serve.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 156. The excerpt below is the record exactly as published.

Lobster a la Newburg FISH Lobster Salad tarragon. Make little cases by pin- ning bands of writing-paper around ramekin cases ; fill with the mixture, piling high. Arrange on a dish and set on ice. When firm remove the paper bands, sprinkle with dried lob- ster coral, and serve. Lobster a la Newburg. — Cut the meat of a large boiled lobster into pieces a little less than an inch square ; rub the yolks of two hard - boiled eggs to a smooth paste with a table- spoonful of cream ; cook together in a saucepan two table-spoonfuls of but- ter and a heaping dessert - spoonful of flour; stir into this the paste made of the yolks, then, slowly, a cupful of cream to which a pinch of soda has been added. When the cream just reaches the boiling-point put in the lobster meat and a pinch each of salt, pepper, and ground mace. Stir over the fire for a minute or two, add a wineglassful of sherry, and serve. Another way : — One medium-sized lobster, one-half pint of sherry, one- half pint of sweet cream, one table- spoonful of corn-starch. Salt and cayenne to taste. Cut the lobster in small pieces, put in the blazer, and add the cream and sherry before lighting the alcohol-lamp. When the mixture is heated add a large table- spoonful of corn-starch to thicken the sauce. Add a pinch of cayenne pepper, and salt to taste. Cook until the sauce is sufficiently thickened. Garnish with sliced lemon. This quantity makes two of the portions ordinarily served in restaurants, and is enough for four people. Another way (the Ma jor’s recipe) : — One large lobster weighing about 3 lbs., one table-spoonful of butter, one gill of sherry wine, yolks of three eggs, half a pint of cream, one table-spoonful of flour; salt, mustard, and red pepper to taste. Cut the nicest part of the lobster into small pieces. Put them into a chafing-dish with the butter ; season with pepper, salt, and mustard ; pour part of wine over it and cook ten minutes. Then add the beaten yolks of eggs mixed with some of the cream. Let it come to a boil ; then add rest of cream thickened with the flour, and, last of all, the remainder of the sherry. Serve immediately. Lobster Patties. — Make delicate puff paste; roll out an inch thick. With a tin cutter cut out in cakes, and lay on greased paper. Brush over with a very little beaten yolk of an egg. With a smaller cutter press a circle nearly through each patty, and set on ice for twenty minutes. Have the oven very hot, and set them in until a light brown. Take out and remove the top crust very care- fully, taking out with a spoon the unbaked portion. Set the patties back in the oven for ten minutes to dry. Fill with creamed lobster, put on the top crust, and serve. Lobster Ragout. — Remove all the meat from the shell of a large boiled lobster, and cut it into square pieces. Shred two large onions, and fry brown in 2 ozs. of butter, pour into the frying-pan half a pint of soup stock, seasoned with a teaspoonful of salt, a pinch of cayenne pepper, a few blades of mace, and the juice of a large lemon. When boiling hot, add the pieces of lobster, stew to- gether five minutes, and serve hot. Lobster Salad. — Pick the meat from the body of a lobster, take out the tail part in one piece, and cut it, with the contents of the claws, into slices a quarter of an inch thick. Chop the whites of two hard-boiled eggs small, and rub the yolks through a hair sieve. Do the same with the spawn or coral of the lobster, but mix the soft part and any bits with the sauce. Pour the sauce into the bowl, put in a layer of shred lettuce and small salad, and place the slices of lobster, with hard-boiled eggs, quar- tered and interspersed with sliced beet-root, cucumber, etc., on the top. Repeat in the same manner until the bowl is full, sprinkling the egg and coral over and between the layers. 137 Lobster-salad Dressing FISH Lobster, Shells of To ornament, reserve some of the hard-boiled eggs, yolks and whites, arrange these, with the coral, beet- root, and sliced lobster, so that the colors may contrast well. Before serving, pour some mayonnaise sauce over the top. Crab may be prepared in the same manner. Lobster - salad Dressing. — Sauce mayonnaise is the most suitable dress- ing for lobster salad. When oil is not liked, a dressing may be made as fol- lows : Take the yolks of three eggs which have been boiled hard and al- lowed to become cold. Rub them in a bowl with the back of a silver spoon until quite smooth. Add one tea- spoonful of mixed mustard, half a salt- spoonful of pepper, one table-spoonful of cream,

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