Lobster Newberg

Ingredients

• One large can of lobster
• one pint of cream
• butter the size of an egg
• three hard boiled eggs
• three tablespoons of sifted flour
• one teaspoon of salt
• one teaspoon of dry mustard
• one-fourth teaspoon of black pepper
• a pinch of cayenne
• one and one-half cups of cooking sherry

Method

1. 1

   Chop egg whites and add to lobster.

2. 2

   Cream yolks with flour, add seasonings, and heat cream.

3. 3

   Combine with lobster and yolks, thicken, and add sherry before serving.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 2. The excerpt below is the record exactly as published.

LOBSTER NEWBERG One large can of lobster, one pint of cream, butter the size of an egg, three hard boiled eggs, three tablespoons of sifted flour, one teaspoon of salt, one teaspoon of dry mustard, one-fourth teaspoon of black pepper, a pinch of cayenne, one and one-half cups of cooking sherry

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