Friday, February 26, 2010

Surf Unwelcome on My Turf

WTF is that soup?!

Lobster Newburg. In technicolor. Thanks to the BH&G Birthdays and Family Celebrations cookbook (c)'63. Specifically, the "Silver Anniversary Buffet" line up on page 61.

Just in case you have the hushpuppies to pull this classic [but in this case, not so classy] specialty together, I'll indulge you with the recipe...

Lobster Newburg

Lush eating! Make it your specialty--
1/3 cup butter or margarine
2 tablespoons all-purpose flour
2 cups light cream or half-and-half
4 slightly beaten egg yolks

2 5-ounce cans (about 2 cups) lobster, cubed [did they just say canned lobster? oh. my.]
1/4 cup cooking sherry [more for shots]
2 teaspoons lemon juice
1/6 teaspoons salt
6 patty shells [I honestly think they mean pastry. Will divulge if I find that to be different...]

Melt butter in chafing dish or skillet' blend in flour; gradually stir in cream. Cook slowly, stirring constantly, till sauce thickens. Stir small amount sauce into egg yolks; return to hotmixture and cook, stirring constantly, 1 minute.

Add cubed lobster, cooking sherry, lemon juice and salt; heat through, stirring constantly - don't boil. Serve in patty shells [again, wtf?] or over toast points [think I'd rather nosh on shit on a shingle at this point]. Sprinkle with paprika [soooo festive!]. Makes [surprise!] 6 servings.

Like leading the horse to the glue factory, these poor lobsters met a similarly pitiful fate. Please, don't cube your crusteans.

Have a hella weekend!


  1. ewwww! Canned lobster! the picture isn't appetizing at all! lol

  2. Sorry, but I'd eat 20 of those crusteans in a heartbeat.

    Canned, not so much, but fresh...gimme.

  3. If I were to use fresh lobster, I think these sound pretty delicious. Even on a patty shell. :)