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Thought you might get a kick out of this REC: Lobster Newburg-CIA circa 1973 (The Professional Chef)

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Joined: Dec 16, 2005


Posted to Thread #12382 at 7:58 pm on Oct 24, 2008

Lobster Newburg

Serving Size : 48

12 pounds cooked lobster meat
1 pound butter
2 tablespoons paprika
6 ounces dry sherry
1 lemon -- juice of
2 gallons medium cream sauce
salt and pepper -- to taste

Cut the lobster meat into 3/4 inch pieces.

Saute lobster meat in butter in large sautoir. Add paprika, sherry and lemon juice.

Blend in Cream Sauce; bring to a boil; season to taste

"The Professional Chef"

NOTES : Amount of lobster meat used will vary with price structure of the menu.

Medium White Sauce

16 ounces Butter
16 ounces flour
2 gallons whole milk
2 tablespoons salt

Heat butter in thick-bottomed sauce pot; add flour; cook over low heat, stirring constantly. Do not allow roux to brown. Cook 8 to 10 minutes.

Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

Simmer for 5 minutes, stirring occasionally. Bring to a boil and strain.

"The Professional Chef"
"2 Gallons"

NOTES : To hold White Sauce in bain marie, spread a little melted butter over top of sauce to keep a skin from forming.

For Cream Sauce, use cream or cream and milk mixture as desired.

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