[948—HOMARD A LA NEW-BURG (with raw lobster)]
Cut up the live lobster, and fry it in oil and butter as explained under “[Homard à l’Américaine].” When the pieces of lobster are stiffened and coloured, clear them of all grease; swill the sautépan with one tablespoonful of burnt brandy and one-half pint of Marsala.
Reduce by a third; season, and add two-thirds pint of cream and one-sixth pint of fish [fumet]. Cover and set to cook for fifteen minutes.
Take out the pieces of lobster; withdraw the meat therefrom, and keep it hot in a covered timbale. Thicken the sauce with the reserved intestines and coral of the lobster, which should be chopped in combination with one oz. of butter.
Set to boil a second time; rub the sauce through tammy, and pour it over the pieces of lobster.
[949—HOMARD A LA NEW-BURG (with the lobster cooked)]
Cook the lobster in court-bouillon. Remove the shell from the tail; take the meat therefrom, and cut it into regular slices. Lay these slices in a liberally-buttered sautépan, season strongly, and heat the slices on both sides until the outside membrane acquires a fine red colour.
Moisten with enough Madeira to almost cover the slices, and reduce the moistening almost entirely. When dishing up, pour a leason, composed of one and one-quarter pints of cream and two egg-yolks, over the slices. Stir gently on the side of the fire until the thickening has been effected by the cooking of the egg-yolks, and serve in a lukewarm timbale.
[950—HOMARD A LA PALESTINE]
Cut up the live lobster and toss it in butter with a [mirepoix] prepared in advance, as for crayfish intended for potage bisque.