Maria Parloa’s Lobster Newburg

As with clams, so with lobsters. Steaming lobsters in hot stones and seaweed was okay for Indians, but not for civilized colonists. Lobster was not a class dish until it was parboiled and stewed with butter, wine, and spices and poured into the emptied shell to make what Hannah Glasse calls “a fine side-dish at a second course.”

There were two major concerns for our cook-book ladies with lobsters: the