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LOBSTER A LA NEWBERG OR DELMONICO (1894)

The Epicurean (1894)
Charles Ranhofer
 

Lobster A La Newberg Or Delmonico
(Homard a la Newberg Ou a la Delmonico)
 

Cook six lobsters each weighing about two pounds in boiling salted water for twenty-five minutes.
Twelve pounds of live lobster when cooked yields from two to two and a half pounds of meat and three or four ounces of lobster coral.

When cold detach the bodies from the tails and cut the latter into slices, put them into a sautoir, each piece lying flat and add hot clarified butter, season with salt and fry lightly on both sides without coloring, moisten to their height with good raw cream; reduce quickly to half and then add two or three spoonfuls of Madeira wine; boil the liquid once more only, then remove and thicken with a thickening of egg-yolks and raw cream.

Cook without boiling, incorporating a little cayenne and butter; warm it up again without boiling, tossing the lobster lightly, then arrange the pieces in a vegetable dish and pour the sauce over.