Preparation:
Melt the butter over a low heat and gradually stir in the flour to make a paste. Immediately, but gradually, add the cream, milk and ale, stirring constantly to the boiling point, but do not allow to boil. Continue to simmer over a low heat for five minutes. Lightly beat the egg yolks with salt and pepper. Slowly add the
sauce to the egg yolks, stirring steadily to prevent curdling. Return the mixture to the saucepan, and add the diced lobster and the almonds. Heat, but do not allow to boil. Taste for seasoning. This dish is even better if left in the refrigerator for a night and reheated. Serve with a mound of fluffy minute rice.
The lobster is, as it looks, one of the few remaining living remnants of history. Archeological diggings in the Orkney Islands off the coast of Scotland, proved that ten thousand years ago, the islanders feasted on wild geese and lobsters. With the opening of the New World, lobster again achieved some prominence as the Mayan Indians drank a potent brew called pulque and ate the meat from the spiny crustacean "water poultry". The classic lobster Newburg was introduced by a chef at Delmonico's in New York, after wealthy shipping magnate Charles Weinberg described the mixture he had eaten in South America. For a few weeks, Lobster Weinberg was featured on the Delmonico menu - until Mr. Weinberg disgraced himself and the posh restaurant by conducting a fist-fight in the main dining room! Our American neighbours now eat an estimated ten million pounds of frozen lobster tails from their own shores. Lobster Amandine is a classic lenten guest dish with a difference. The substitution of beer for sherry cuts down on the sweetness of the sauce and leaves a wonderfully aromatic, full-bodied lobster flavour throughout the mea |
