Recipes > Seafood > Lobster > Lobster a la Newburg > Lobster a la Newburg

Lobster a la Newburg

  • meat of 1 boiled lobster
  • 1 tablespoonful of butter
  • 1 teaspoonful of salt
  • dash of cayenne or of paprica
  • 1 wineglassful of sherry or of Madeira
  • 3 eggs
  • 1/2 pint of cream


Take the meat, put it in a chafing-dish with the butter, salt, cayenne or paprica. Stir lightly with a fork for three minutes, or until the lobster is well heated; then add the sherry or Madeira, cook for another three minutes, and then add the beaten yolks of the eggs, diluted with the cream. Stir the mixture constantly for a minute, or just long enough to set the egg. If cooked too long it will curdle; serve at once. Prepare the dishes a la Newburg with a double pan.

For soft-shell clams use only the soft half of the clam. For chicken use the white meat cut into inch squares. For halibut leave the pieces large, and break them as little as possible.


The Century Cook Book (1901).


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