Lobster à la Newburg

Ingredients

• Place a saucepan with 1 pint of fine-cut cooked lobster meat
• add 1 ounce butter
• season with 1 even teaspoonful salt
• a pinch of red pepper
• 2 tablespoonfuls fine-cut truffles
• add 4 tablespoonfuls Madeira or sherry wine
• mix the yolks of 2 eggs
• with 1/2 cupful cream

Method

1. 1

   Heat lobster meat with butter, salt, and red pepper for 3 minutes.

2. 2

   Add wine and cook for 6 minutes.

3. 3

   Mix yolks with cream, add to lobster, stir without boiling, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 88. The excerpt below is the record exactly as published.

with 7, cupful cream, and removing the sauce- pan to side of stove, add gradually the yolks ; mix well and serve in the shell of the lobster, or serve it on a dish garnished with fleurons or crotitons. Creamed lobster is also used for lobster patties. Lobster ft la Newburg. — Place a saucepan with 1 pint of fine- cat cooked lobster meat over the fire, add 1 ounce butter, season with 1 even teaspoonful salt, a pinch of red pepper, 2 tablespoonf uls fine-cat truffles ; stir 3 minutes, then add 4 tablespoonf uls Madeira or sherry wine, cook 6 minutes ; mix the yolks of 2 eggs with 7t 184 SEA FOOD, Etc. cupful oream and add to the lobster, stirring a few minutes and not letting it boil again* Then serye« Lobster ft la Citizen. — Extract the meat from 2 freshly boiled lobdt^rs of 2 pounds each, and cut it into small pieces ; place a saucepan ovet the fire with 2 ounces butter, and as soon as melted add 6 fine-cut button mushrooms, cooking 3 minutes without browning; then add the lobster meat, 1 even tablespoonful salt, Yg of a teaspoonful red pepper, 3 tablespoonf uls fine-cut truffles

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