Without question, I have more recipe requests for lobster Newburg than any other lobster recipe. A tablespoon of lemon juice in the following recipe does not mask the flavor of the lobster and is a variation from the usual sherry in a Newburg. You might prefer using a tall can of evaporated milk in place of the light cream—it will avoid the worry of curdling.
- 2 cups lobster meat cut in medium-sized pieces
- 4 tablespoons butter
- 1 tablespoon flour
- 1 cup light cream
- 2 egg yolks, beaten
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Melt 3 tablespoons butter, add lobster meat, and cook slowly to start the pink color—use a low heat for doing this. In another saucepan, melt the remaining tablespoon butter, add flour, salt, a dash of paprika. Add cream or evaporated milk, stirring constantly, cook over low heat until thickened. Remove from heat, turn into beaten egg yolks. Turn back into pan, return to heat, stir again until thickened. Add the heated lobster and lemon juice, serve at once on toast points.
From Cooking Down East by Marjorie Standish