{"id":6221,"slug":"lobster-newburg","title":"Lobster, Newburg.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["California lobsters","butter","salt","pepper","one cup of thick cream","one pony of brandy","yolks of two eggs","a little cream","some very dry sherry wine","a pinch of Cayenne pepper","Madeira or sherry wine"],"ingredients_norm":["california lobster","butter","salt","pepper","thick cream","pony of brandy","egg yolk","little cream","dry sherry wine","cayenne pepper","madeira or sherry wine"],"steps":["Cut the meat from the tails of California lobsters, in slices one-quarter inch thick.","Put in sauté pan with butter, salt and pepper, and simmer for five minutes, or until the meat has a little color, over a quick fire.","Then add for each lobster tail one cup of thick cream and one pony of brandy, and cook for two minutes.","Thicken with yolks of two eggs mixed with a little cream, some very dry sherry wine, and a pinch of Cayenne pepper.","Serve in chafing dish.","Serve Madeira or sherry wine separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w122:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ce491f3db0f1388ca1b774324ae267104e655b3da04f5c17b98675ba91dea3f1","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lobster-newburg"}