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Lobster a la Newburg


  • 1 1/2 cupfuls of boiled lobster meat cut into pieces one inch square
  • 1 tablespoonful of butter
  • 3/4 cup of madeira or sherry
  • 1 cupful of cream
  • yolk of two eggs
  • 1 truffle chopped
  • 1/4 teaspoonful of salt
  • dash of cayenne or paprica


Put the butter in a saucepan; when it has melted add the lobster meat, the chopped truffle, the salt, and the pepper; cover and let simmer for five minutes; then add the wine, and cook three minutes longer.

Have ready two yolks and one cupful of cream well beaten together; add this to the lobster, shake the saucepan until the mixture is thickened, and serve immediately. This dish will not keep without curdling, and should not be put together until just in time to serve. The lobster may be prepared and kept hot. The rest of the cooking, from the time the wine goes in, requires but five minutes, so the time can be easily calculated. If the mixture is stirred the meat will be broken; shaking the pan mixes it sufficiently. This is a very good dish, and easily prepared; but it will not be right unless served as soon as it is cooked. The quantity given is enough for six people. Crab meat may be used in the same way.


The Century Cook Book (1901).


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