Very interesting history from that restaurant Joey. Here is what Escoffier had to say on his way of cooking it, the other recipe (which I did not post) has the addition of egg yolks for cooked lobster. I can scan it and post it later on if anyone is interested. As for “tiny” , poor fellow, we enjoyed him with clarified butter, no garlic, it was succulent and sweet. The bisque was the highlight.
Here is the recipe:
The Escoffier Cook Book: A guide to the fine art of cookery.
96- Newburg Sauce,
First method (with raw lobsters).- Divide a two lb. lobster into
Four parts. Remove its creamy parts, chop them finely with two oz.
Of butter, and put aside.
Heat in a saucepan one and one half oz. of butter and as much
Oil, and add the pieces of lobster, well seasoned with salt and
Cayenne. Fry until the pieces assume a fine red color; entirely drain
Away the butter, and add two tablespoons of burnt brandy and
One-third pint of Marsala or old sherry.
Reduce the wine by two-thirds, and douse the lobster with one-third
Pint of cream and one-half pint of fish fumet. Now add a
Herb bunch, cover the saucepan, and gently cook for twenty five
Minutes. Then drain the lobster in a sieve , remove the meat and
Cut into cubes, and finish the sauce by adding the creamy portions
Put aside from the first. Boil so as to ensure the cooking of these
Latter portions; add the meat, cut into cubes, and test for the sea-
N.B.- The addition of the meat to the sauce is optional; instead
Of cutting it into cubes it may be cooked and arranged on the fish
Constituting the dish.
97- Newburg Sauce with cooked Lobster……has egg yolks in sauce, you will see other changes to the dish.
Its nice to get information on a dish, especially this one with the name.
Petals, will do.
@ Red: Don't let this dish confuse you and it's history. The wording in the recipe is a translation from the original French cook book.