Lobster Newburg

This American recipe is one of the great lobster preparations. It goes back to the chef of the New York restaurant Delmonico, a certain Mister Wenburb. It is unknown when his last name was then reversed.

Cook lobster in a large saucepan of water for 15 min. Remove, drain. Cut in half, remove meat, also from tail and claws. Cut meat into bite-sized pieces, drizzle with juice of one lemon, save the peels! Heat butter in a saucepan. Sauté peeled, finely diced onion. Stir whipped cream with soy whip, add to saucepan for 3 minutes while stirring and cook until tender. Remove the saucepan from the stove, mix the yolks with a little bit of sauce in a dessert bowl, add to the rest of the sauce while stirring with the sherry form. Season with salt and pepper. Roast washed, cleaned, sliced mushrooms in butter in another saucepan for 5 min. Add to the sauce form. Gently fold in lobster pieces. Heat, but do not stir again, otherwise the lobster would fall apart. Fill quantity in three empty lobster shells, place on greased baking sheet, sprinkle with cheese and place in heated stove on middle rack. Baking time 15 min , E.: 250 °C , G: level 7.

Remove lobster from oven, arrange on preheated platter and bring to table garnished with lettuce leaves.

Serve with toast and butter, a dry white wine, a Saar wine or possibly e

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