Lobster (Homard) a la Newbourg

Ingredients

• to the pint of lobster meat
• half a cup of milk
• yolks of four eggs
• three-quarters of a cup thick cream
• four tablespoons sherry
• a large tablespoon butter
• pepper
• salt

Method

1. 1

   Boil the lobster; leave in hot water until cold.

2. 2

   Remove shell, cut meat into large pieces, and small pieces.

3. 3

   Add milk and stew for fifteen minutes.

4. 4

   Mix yolks, cream, pepper, and salt; stir well.

5. 5

   Add sherry, shaking pan while adding butter until thickened.

6. 6

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 151. The excerpt below is the record exactly as published.

obster ( Homard ) a la Newbourg Put the lobster in boiling water; boil eighteen to twenty minutes. Leave in the hot water until cold. When cold remove the shell, cut the meat in large pieces one inch long and one inch thick if possible, the rest in small pieces; to the pint of lobster meat, add half a cup of milk, stewing about fifteen minutes on the stove, slowly. Mix yolks of four eggs, three-quarters of a cup thick cream, pepper and salt; stir well together; add four tablespoons sherry, shaking the pan on the stove all the time, adding slowly a large tablespoon but¬ te

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