Lobster, Shrimp and Crab Newburg

Ingredients

• 4 lb. canned lobster, or meat of 1 lb. shrimp
• 2 lb. crab meat
• medium boiled lobster
• can mushrooms
• Melt 4 cup butter
• add 2 cup flour
• Add 12 pints rich milk
• Season to taste with salt, white pepper, paprika, and enough mace to give a faint flavor.
• 2 egg yolks beaten
• 2 cup whole milk
• 4 cup of cooking sherry
• 2 tablespoons lemon juice

Method

1. 1

   Melt butter, add flour and cook until blended.

2. 2

   Add milk and cook to a smooth thick sauce.

3. 3

   Add lobster, crab, shrimp, and mushrooms.

4. 4

   Cook five minutes, then remove from stove and stir in egg yolks beaten with milk.

5. 5

   Simmer over hot water for 2-3 minutes.

6. 6

   Add sherry or lemon juice, do not cook after adding.

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 12. The excerpt below is the record exactly as published.

LOBSTER, SHRIMP AND CRAB NEWBURG 4 lb. canned lobster, or meat of 1 Ib. shrimp medium boiled lobster can mushrooms 2 lb. crab meat 4 cup ripe olives Melt 4 cup butter; add 2 cup flour and cook until well blended and bubbling. Add 12 pints rich milk. Cook to a smooth thick sauce. Add the lobster broken into neat pieces, the crab meat and shrimp, and the sliced mushrooms. Season to taste with salt, white pepper, paprika, and enough mace to give a faint flavor. Cook five minutes, then remove from stove and stir in 2 egg yolks beaten with 2 cup whole milk. Simmer over hot water for 2 or 3 minutes. Add 4 cup of cooking sherry or 2 tablespoons lemon juice

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