Lobster, Newburg

Ingredients

• two good sized freshly boiled lobsters
• one ounce of fresh butter
• a pinch of salt
• half a saltspoonful of red pepper
• two medium-sized truffles
• a wineglassful of Madeira wine
• half a pint of sweet cream
• three egg yolks

Method

1. 1

   Pick lobster meat, cut into pieces, and heat with butter, salt, and pepper.

2. 2

   Add truffles, then Madeira wine and reduce.

3. 3

   Mix egg yolks with cream, stir into lobster, and serve hot.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 43. The excerpt below is the record exactly as published.

Lobster, Newburg. Pick all the meat from the shells of two good sized freshly boiled lobsters, and cut it into one-inch pieces, which place in a saucepan over a hot range together with one ounce of fresh butter, season with a pinch of salt and half a saltspoonful of red pepper, two medium-sized truffles, cut into dice-shaped pieces, after cooking for five I04 SHELL-FISH. minutes add a wineglassful of Madeira wine; reduce one-half, say about three to four minutes, then have in readiness three egg yolks in a bowl with half a pint of sweet cream

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