A La Newburg Lobster Recipe

The shell fish, LOBSTERS, CRABS, and SHRIMP, come under the heading of crustaceans; that is, animals consisting of jointed sections, each of which is covered with a hard shell. Their flesh is similar in composition to that of other fish, but it is tougher and harder to digest. However, it is popular because of its unique and delicate flavour. Unless such shell fish can be procured alive in the markets, the use of a good brand of any of them canned is recommended. In fact, canned lobster, crab, and shrimp are very satisfactory and may be substituted for any of the fresh cooked varieties in the recipe that follows:



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

Live Lobsters, Maine Tails, Tenderly Aged Steaks And More From Lobster Gram

Another great Lobster Recipe

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.