Lobster a la Newburg (Homard a la Newburg)

Ingredients

• 1 boiled lobster
• 2 or 3 table-sps. sherry or Madeira
• 1 oz. butter
• A pinch of nutmeg
• 1 gill cream
• 2 yolks of eggs
• Croutons of bread

Method

1. 1

   Take the meat from a boiled lobster and break it into small pieces.

2. 2

   Season with red pepper, salt, and nutmeg, pour wine over, and let stand for an hour.

3. 3

   Melt butter in a casserole, add lobster meat, and cook slowly for 6-8 minutes.

4. 4

   Beat yolks with cream, add to the mixture, stirring constantly until thickened.

5. 5

   Serve hot, garnished with croutons and lobster coral.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 175. The excerpt below is the record exactly as published.

Lobster a la Newburg (Homard a la Newburg) 1 boiled lobster. 2 or 3 table-sps. sherry or Madeira. 1 oz. butter. Salt. Red pepper. A pinch of nutmeg. 1 gill cream. 2 yolks of eggs. Croutons of bread

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