- Yield 4 servings
- Prep 10 mins
- Cook 25 mins
The rich and classic lobster dish.
Created at Delmonico's restaurant in the mid-1870s, this classic dish has been popular ever since. Arthur Schwartz reports that serving this dish on toast points would have been typical of the day.
- 2 tablespoons unsalted butter
- 2 to 3 1/2 cup cooked lobster (from 2-pound lobsters), body meat cut into 1/2-inch thick crosswise slices, claw meat cut into chunks
- 1 cup heavy cream
- 1/2 teaspoon salt
- 2 egg yolks
- 3 tablespoons Madeira
- 1/8 teaspoon ground cayenne pepper, or to taste.
- In an 8- to 10-inch skillet over medium high heat, heat butter until foam begins to subside. Immediately add lobster and sauté, turning all the pieces, for about 2 minutes.
- Add 3/4 cup of the cream and salt. Stir and simmer for 2 minutes.
- Meanwhile beat remaining 1/4 cup of cream together with egg yolks.
- Add Madeira and cayenne pepper to lobster mixture. Continue to simmer for another minute.
- Stir in a few tablespoons of the simmering cream mixture into the egg yolk and raw cream mixture.
- Remove lobster from heat, and when the simmering subsides, stir in the egg yolk and cream mixture. Return pan to low heat and stir until thickened but not boiling. Serve immediately. Serves 2 to 4.
Note: To cook lobster, bring a large pot of lightly salted water to a rolling boil. Add the lobster(s), head first, pushing the entire lobster under water if possible. Otherwise, wait until the lobster stops moving and then arrange it so it will be entirely underwater. Cook for 12 minutes from the time the lobster is fully in the water. (Cook for about 15 minutes if you are eating the lobsters immediately instead of cooking them further as in this recipe. Remove from the boiling water and let cool. The lobster can be refrigerated for up to 1 day. Variation: For shrimp à la Newburg, substitute 1 pound jumbo shrimp (16 to 18 shrimp), shelled, for the lobster. Follow the directions exactly, sautéing the shrimp until they turn pink on both sides. For large shrimp, sauté only 1 minute.
From Arthur Schwartz’ New York City Food (Stewart, Tabori & Chang, 2004, http://www.stcbooks.com).