Lobster à la Delmonico

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 2 lb. lobster.
  • ¼ cup butter.
  • ¾ tablespoons flour.
  • ½ teaspoon salt.
  • Few grains cayenne.
  • Slight grating nutmeg.
  • 1 cup thin cream.
  • Yolks 2 eggs.
  • 2 tablespoons sherry wine.

Method

Remove lobster meat from shell and cut in small cubes. Melt butter, add flour, seasonings, and cream, gradually. Add lobster, and when heated, add egg yolks and wine.