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

Lobster la Newburgh


  • meat of 2 medium-sized lobsters
  • 4 tablespoonfuls of butter
  • 1/2 teaspoonful of salt
  • 1/4 teaspoonful of pepper
  • 2 tablespoonfuls, each, of sherry wine and brandy
  • grating of nutmeg
  • yolks of 4 eggs
  • 1 cup of cream


Remove the meat from the shells and cut it into delicate slices. Put the butter in the blazer, and, when it melts, put the lobster into it and cook four or five minutes. Add the salt, pepper, nutmeg, wine and brandy. Stir the cream into the beaten yolks, and then stir both into the lobster mixture. Serve as soon as the eggs thicken the sauce.


Salads, Sandwiches, and Chafing-Dish Dainties (1909).


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