Lobster à la Newburg

Ingredients

• two pounds of lobster meat
• one tablespoonful of butter
• one-half tablespoonful of flour
• one cupful of cream
• one teaspoonful of salt
• one-fourth of a teaspoonful of cayenne
• two tablespoons of Sherry
• the yolks of two eggs

Method

1. 1

   Melt butter in a chafing dish, stir in flour.

2. 2

   Gradually add cream, stirring constantly until hot and smooth.

3. 3

   Add lobster pieces, cook until heated.

4. 4

   Add salt, cayenne, and Sherry.

5. 5

   Finally, add beaten egg yolks and serve at once.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 79. The excerpt below is the record exactly as published.

Two pounds of lobster meat, one tablespoonful of butter, one-half tablespoonful of flour, one cupful of cream, one tea- spoonful of salt, one-fourth of a teaspoonful of cayenne, two tablespoons of Sherry, and the yolks of two eggs. Melt the butter in the chafing dish and then stir in the flour. When well mixed, add the cream gradually, stirring it constantly. When hot and smooth, add the nicest part of the lobster cut into medium pieces. Cook until the lobster is thoroughly heated. Add the salt, cayenne, and Sherry. Then add the beaten yolks of the eggs and serve at once. Lobster à la Newburg Take two pounds of boiled lobster and pick ali the meat out of the claws. Cut the meat in medium-sized pieces and place FISE, 0T8TER8, L0BSTEB8, TEBRAPIN li9 ìt in a deep saucepan, with half a pint of Madeira and a good- 8ized piece of fresh butter; season with salt, a little nutmeg, and a very little cayenne pepper. Then cook the whole well together for six or seven minutes, keeping the lid on the pan while cooking. Beat in a bowl a pint of sweet cream and the yolks of two eggs

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