What is Lobster Newberg you might ask? Lobster Newberg is a very famous lobster dish in America and in American history. Lobster Newberg is so famous that is was among the most popular dishes served in the American Pavilion at the Paris Exposition of 1900. “Debuting in 1876 at Delmonico’s, a fine New York restaurant, this dish was invented by sea captain Ben Wenburg. He demonstrated the recipe to restaurant manager Charles Delmonico and refinements were made by chef Charles Ranhofer. The creation was then added to the restaurant’s menu as Lobster a la Wenburg. The dish grew fast in popularity.”
So what is Lobster Newberg? Lobster Newberg is a rich, creamy, saucy, and very elegant delicious entree for any occasion. (The recipe for Lobster Newberg is provided below). If you are interested in making Lobster Newberg, you can order Lobster Taxi’s Maine lobster to prepare this dish, this dish is great for many special occasions. National Lobster Newberg day coming up soon, Saturday, March 25th, we have provided the ingredients and instructions on how to cook this fantastic dish below, we very much recommend for you to try it!
The recipe for this amazing dish is:
Preparation Time: About 10 minutes
Cooking Time: About 20 minutes
Makes: 2 to 4 servings
Ingredients:
- 5 tablespoons unsalted butter
- 2 cups cooked lobster meat, cut into 1/2-inch pieces*
- 1 teaspoon salt
- 1 cup heavy cream, divided
- 3 egg yolks
- 1/4 teaspoon Tabasco or 1/8 teaspoons cayenne pepper or to taste
- 1/3 cup cognac, sherry, brandy, or Madeira (your choice)
Toast Points - Toast points are a toasted triangular slice of bread.
*We recommend to use fresh lobster, which you can Buy Here but if that’s not available you can also use frozen lobster. Lobster Tail meat is also substitutable.
Instructions:
- In a large frying pan or chafing dish over medium-low heat, heat butter until the foam begins to subside.
- Immediately add the cooked lobster meat and saute, turning all the pieces, for approximately 2 minutes.
- Add 3/4 cup of the cream and add the salt; stir and simmer for an additional 2 minutes (do not allow the mixture to boil).
Meanwhile in another bowl, beat the remaining 1/4 cup of cream together with the egg yolks.
- Stir in the Tabasco and cognac to the lobster mixture. Stir or whisk in a few tablespoons of the simmering cream mixture into the egg/cream mixture.
- Reduce heat to low and stir the mixture until thickened (but not boiling).
- Remove from heat and serve immediately on Toast Points.
Makes 2 to 4 servings.
(Instructions by Cooking America)
SOURCES:
http://www.nationaldaycalendar.com/national-lobster-newburg-day-march-25/
https://whatscookingamerica.net/History/LobsterNewbergHistory.htm
