Lobster a la Newburg

Ingredients

• Meat of a boiled lobster
• Good-sized lump of butter
• One gill of sherry
• One pint of cream
• Yolks of two eggs
• Glass of Sauterne

Method

1. 1

   Put the lobster in the chafing dish with a good-sized lump of butter and stir gently until the butter is melted and the lobster heated through.

2. 2

   Mix the sherry with the cream and yolks of eggs, first blending the latter with enough cream to make them as thick as a mayonnaise.

3. 3

   Pour the mixture into the dish, over the lobster.

4. 4

   Let it simmer a moment, then pour the Sauterne over the whole and serve hot.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 147. The excerpt below is the record exactly as published.

LOBSTER A LA NEWBURG (Both). Meat of a boiled lobster cut into large dice. Good-sized lump of butter. One gill of sherry. One pint of cream. Yolks of two eggs. Glass of Sauterne

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