Lobster Newburg

Ingredients

• the meat of a lobster weighing about four pounds
• four tablespoonfuls of butter
• two of brandy
• two of sherry
• two teaspoonfuls of salt
• one-fourth of a teaspoonful of pepper
• half a pint of cream
• the yolks of four eggs
• a slight grating of nutmeg

Method

1. 1

   Cut the meat of the lobster into small, delicate slices.

2. 2

   Put the butter on the stove in a frying-pan, and when it becomes hot, put in the lobster.

3. 3

   Cook slowly for five minutes; then add the salt, pepper, sherry, brandy, and nutmeg, and simmer five minutes longer.

4. 4

   Meanwhile beat the yolks of the eggs well, and add the cream to them.

5. 5

   Pour the liquid over the cooking mixture, and stir constantly for one minute and a half.

6. 6

   Take from the fire immediately at the end of that time, and serve in a warm dish.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 116. The excerpt below is the record exactly as published.

Lobster Newburg. If provision is to be made for six or eight persons, use the meat of a lobster weighing about four pounds, or that of two small lobsters, four table-spoonfuls of butter, two of brandy, two of sherry, two teaspoonfuls of salt, one- fourth of a teaspoonful of pepper, half a pint of cream, the yolks of four eggs, and a slight grating of nutmeg

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