Home › Table Grill Recipes › Lobster à La Newburg

Lobster à La Newburg

2 tablespoons butter

1 pint milk

1 teaspoon flour

3 egg-yolks

I boiled lobster or I can of

Salt lobster

Cayenne

Place the butter in the blazer and stir it as it foams. Rub the flour smooth with the water, add this and the salt and pepper, then one-half of the milk, stirring all of the time and being careful that the flame is not too hot. Beat the yolks of the eggs until A frothy, add the remainder of the milk and stir all into the chafing dish. When the mass is of the consistency of cream, add the lobster, cut up coarsely, and, when thoroughly heated, serve. If using the fresh fish, prepare as for boiled lobster. Just before adding the lobster, rub the coral and the fat together and stir in. When quite mixed, add the lobster.

CASSEROLE COOKERY