Lobster a la Newburg

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 2 boiled lobsters
  • 1 ounce fresh butter
  • 2 small truffles
  • 1 wine glass Madeira
  • 3 yolks
  • ½ pint cream
  • ¼ teaspoon onion, red pepper and salt


Cut the lobster in one inch pieces.

Place in a sauce pan the butter, salt, red pepper and teaspoon grated onion and the truffles cut in small pieces and cook for five minutes—add the wine and cook three minutes. Have the yolk of eggs in a bowl, add cream, beat well together and add lobster. Gently shuffle all together over the fire for two minutes or until well thickened. Serve hot.