Lobster à la Newburg

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 2 lb. lobster.
  • ¼ cup butter.
  • ½ teaspoon salt.
  • Few grains cayenne.
  • Slight grating nutmeg.
  • 1 tablespoon sherry.
  • 1 tablespoon brandy.
  • cup thin cream.
  • Yolks 2 eggs.


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.