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Party
Lobster à la Newburg
A party-table recipe from 1910 featuring lb. lobster, with the historic method and citation preserved.
PartySnackPescatarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 2 lb. lobster
- ¼ cup butter
- ½ teaspoon salt
- Few grains cayenne
- Slight grating nutmeg
- 1 tablespoon Sherry
- 1 tablespoon brandy
- ⅓ cup thin cream
- Yolks 2 eggs
Make it happen
Directions
- 1
Remove lobster meat from shell and cut in slices. Melt butter, add lobster, and cook three minutes. Add seasonings and wine, cook one minute, then add cream and yolks of eggs slightly beaten. Stir until thickened. Serve with toast or Puff Paste Points.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.