Sufficient to Serve Six
)
- 1 Tb. chopped onion
- 2 Tb. butter
- 2 Tb. flour
- 1 tsp. salt
- Dash of Cayenne pepper
- 1/8 tsp. paprika
- 1/8 tsp. pepper
- 1 Tb. lemon juice
- 1 Tb. chopped parsley
- 1 c. milk
- 2 c. lobster meat
- 1/4 c. buttered cracker crumbs
Sauté the onion in the butter, and to this add the flour, salt, Cayenne pepper, paprika, pepper, lemon juice, and parsley. Mix well and add the milk. When the whole has cooked until it is thick, add the lobster. Pour the mixture into the clean shell of the lobster, sprinkle with cracker crumbs, and place in the oven long enough to brown the crumbs. Remove from the oven, place on a serving dish, garnish with the claws and tail of the lobster, if desired, and serve at once.
117. LOBSTER À 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.
LOBSTER À LA NEWBURG
(
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