137 Sauce Newburg

Newburg Sauce (with Cooked Lobster)

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By Auguste Escoffier

Published 1903

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Cook the lobster in Shellfish Court-bouillon, remove the flesh from the tail, cut it into neat slices and arrange in a well-buttered shallow pan. Season well with salt and Cayenne and heat through on both sides so as to develop the red colour of the skin. Barely cover the lobster with Madeira and allow it to reduce almost completely. Just before serving, add a