Recipe: Lobster a la Newburg

When LOBSTER à la Newburg is mentioned, one naturally thinks of a chafing dish, for this is one of the dishes that is very often made in a chafing dish and served at small social gatherings. However, it can be made just as satisfactorily on the kitchen stove and is a dish suitable for a home luncheon or small dinner.

(Sufficient to Serve Six)

  •  2 Tb. butter
  •  1 Tb. flour
  •  2 c. LOBSTER
  •  1/2 tsp. salt
  •  Few grains of Cayenne pepper
  •  1/2 c. milk
  •  1/2 c. thin cream
  •  1 tsp. vinegar
  •  1 Tb. lemon juice
  •  2 egg yolks

Melt the butter in a Saucepan, add the flour, and into this pour the LOBSTER meat cut into rather large pieces. Add the salt, pepper, milk, and cream; cook together until thick, and then pour in the vinegar and lemon juice. Beat the egg yolks and stir them into the cooked mixture, using care to prevent them from curdling. When the mixture has thickened, remove from the stove and serve over toast.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)