Lobster à la Newburg
A dish made with butter and few grains cayenne.
contains dairycontains eggscontains shellfishcontains alcohol
Ingredients
US
Metric
- 2 lb. lobster
- ¼ cup butter
- ½ teaspoon salt
- Few grains cayenne
- Slight grating nutmeg
- 1 tablespoon Sherry
- 1 tablespoon brandy
- ⅓ cup thin cream
- Yolks 2 eggs
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ⅓ cup thin cream → lactose-free cream or coconut cream
Steps
- Remove lobster meat from shell and cut in slices. Melt butter, add lobster, and cook three minutes. Add seasonings and wine, cook one minute, then add cream and yolks of eggs slightly beaten. Stir until thickened. Serve with toast or Puff Paste Points.
Nutrition (estimated, per serving)
| Calories | 420 |
|---|---|
| Protein | 50.9 g |
| Fat | 22.7 g |
| Carbs | 1.0 g |
| Fiber | 0.0 g |
| Sodium | 1694 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States