Lobster Newberg

Ingredients

• Cut the meat of a large boiled lobster
• the yolks of two hard-boiled eggs
• a tablespoon of cream
• two tablespoons of butter
• a heaping' dessert-spoon of flour
• a cupful of cream
• a pinch of soda
• a pinch each of salt
• red pepper
• ground mace
• a wineglass of sherry

Method

1. 1

   Rub the yolks of eggs to a smooth paste with cream.

2. 2

   Cook together butter and flour.

3. 3

   Stir into this the paste made of the yolks, then slowly a cupful of cream.

4. 4

   When the cream has reached the boiling point, add the lobster meat, season with salt, red pepper, and ground mace.

5. 5

   Stir over the fire a minute or two, add sherry and serve.

Nutrition per serving

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 24. The excerpt below is the record exactly as published.

LOBSTER NEWBERG. Cut the meat of a large boiled lobster into pieces, a little less than an inch square. Rub the yolks of two hard-boiled eggs to a smooth paste with a tablespoon of cream. Cook together 34 LANDMARKS CLUB COOK BOOK. in a saucepan, two tablespoons of butter and a heaping' dessert- spoon of flour. Stir into this the paste made of the yolks, then slowly a cupful of cream, to which a pinch of soda has been added. When the cream has reached the boiling point, add the lobster meat, a pinch each of salt, red pepper and ground mace. .Stir over the fire a minute or two, add a wineglass of sherry

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