Lobster à la Delmonico
A dish that leans on butter and flour.
contains glutencontains dairycontains eggscontains shellfishcontains alcohol
Ingredients
US
Metric
- 905 g lobster
- 60 ml butter
- 11 ml flour
- 2 ml salt
- Few grains cayenne
- Slight grating nutmeg
- 240 ml thin cream
- Yolks 2 eggs
- 30 ml Sherry wine
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup thin cream → lactose-free cream or coconut cream
Steps
- Remove lobster meat from shell and cut in small cubes. Melt butter, add flour, seasonings, and cream gradually. Add lobster, and when heated, add egg yolks and wine.
Nutrition (estimated, per serving)
| Calories | 399 |
|---|---|
| Protein | 39.5 g |
| Fat | 24.7 g |
| Carbs | 3.3 g |
| Fiber | 0.0 g |
| Sodium | 1299 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States