Lobster Newburgh Recipe
Boston Fish House Recipes, 1940s
For "Cape Cod Style" Lobster Newburgh, take out the meat from two lobsters, and cut into one inch pieces. Set a saute pan with a tablespoonful of fresh butter on the fire, and let it get very hot. Lay the lobster in; season with salt and cayenne pepper, and let fry on a brisk fire for about two minutes; add two gills of imitation sherry wine, and a half cupful of good cream. Let cook for about five minutes longer. When done, thicken with four egg yolks diluted with a half cupful of cream and a piece of fresh butter; stir until smoking hot without boiling; season to taste, and serve on a plate or in a chafing dish with some fresh made toast on the side.
