LOBSTER A LA NEWBURG.
When lobster a 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.
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
Melt the butter in a saucepan, add the flour, and into this pour the lobster meat cut into rather large pieces. Add the salt, pepper, milk, and cream; cook together until thick, and then pour in the vinegar and lemon juice. Beat the egg yolks and stir them into the cooked mixture,
using care to prevent them from curdling. When the mixture has thickened, remove from the stove and serve over toast.
LOBSTER CROQUETTES.
Probably the most attractive dish that can be made out of lobster is the one explained in the accompanying recipe. As this is artistically garnished, and at the same time extremely
appetizing, it is suitable for a meal that is intended to be very nice, such as a dainty luncheon. If the elaborate garnishing here suggested is not desired, the croquettes may be served with merely a suitable sauce.
1 c. thick white sauce
2 eggs
2 c. diced lobster meat
1/2 tsp. salt
1/8 tsp. pepper
Fine bread crumbs
Prepare the white sauce and allow it to cool. Add one beaten egg and the lobster meat. Season with the salt and pepper. Shape into croquettes, roll in beaten egg, then in crumbs, and fry in deep fat until an even brown. Drain, stick a lobster claw into the end of each, and arrange on
a platter with the claws around the outside. Pour a medium white sauce over the opposite ends and the centers of the croquettes and over this sprinkle the lobster coral and hard-cooked egg yolks, which have been forced through a sieve. In the center of the platter, arrange a small
mound of parsley and one of the large claws of the lobster.
LOBSTER BROILED IN THE SHELL.
Divide the tail into two parts, cutting lengthwise. Break the large claws in two parts, and free the body from the small claws and stomach. Replace the body in the shell. Put the meat from the claws in half of the shells it came from, and put the other half of the shells where they will get hot. Put the lobster into the double broiler, and cook, with the meat side exposed to the fire, for eight minutes; then turn, and cook ten minutes longer. Place on a hot dish, and season slightly with salt and cayenne, and then well with ‘maitre d’hotel’ butter. Cover the claws with the hot shells. Garnish the dish with parsley, and serve.
If you would like to make a comment, please fill out the form below.
