Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Lobster | 100g cooked | 98 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of lobster meat
- half tablespoonfuls of butter
- one cupful of veal
- one-half cupful of rich cream
- 1 pint of cream
- a dash of cayenne
- a saltspoonful of paprika
- one-half teaspoon- ful of salt
- 2 lobsters
- 4 eggs
- 1 large tablespoonful of butter
- salt
- cayenne
- paprika
- pepper
Directions
Cut into small pieces one pint of lobster meat. Into a saucepan put one and a half tablespoonfuls of butter, and when it melts rub into it the same amount of flour. Cook until smooth, and add very slowly one cupful of veal or chicken stock and one-half cupful of rich cream. Season with one-half teaspoon- ful of salt, a dash of cayenne, and a saltspoonful of paprika. Continue to stir until smooth and creamy. Add the lobster meat and fill the half of shell with the mixture. Squeeze a few drops of lemon juice over each filled shell, and sprinkle bread crumbs over all. Dot with bits of butter, and run into the oven to brown.
LOBSTER a LA NEWBURG.
2 lobsters; 1 pint of cream;
4 eggs (yolks) ; Wineglass of sherry wine ;
1 large tablespoonful of butter.
Take the meat of the lobsters and cut in large pieces ; put in the chafing dish with the butter, pepper and salt to taste, and wine. Let this begin to simmer. Beat the yolks of the eggs just enough to change the color, and add to the cream. Pour this mixture over the lobster and seasoning, and stir until it thick- ens. Do not allow it to boil, as it will curdle. Serve on toast.