Lobster Newburg from The Robert Carrier Cookbook by Robert Carrier
Cut lobsters in half lengthwise. Crack claws. Remove lobster meat from the shells and cut into large cubes. Sauté lobster pieces in butter for a few minutes. Add heated cognac and flame. Combine...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Double boiler
- Nutcracker
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Spoon
- Stove
Ingredients
- rice or individual vol-au-vent cases
- 4 tablespoons heated cognac
- 4 tablespoons butter
- salt
- freshly ground black pepper
- ½ pint double cream
- 2 egg yolks, beaten
- cayenne pepper and paprika
- 4 small cooked lobsters
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Lobster a la Newburg from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Classic Lobster Newburg for Seafood Lovers
gracefulflavors.com
Lobster Newburg
readersdigest.ca
Lobster Newburg Recipe: How to Make It
tasteofhome.com
Lobster Newburg Recipe
woodmans.com
Lobster Newburg Recipe
bettycrocker.com
Lobster Newburg
retro-recipe.com
Quick Lobster Thermidor from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com