Lobster Newburg

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.

50 minutes Prep: 20 minutes Cook: 30 minutes

507 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

6	tablespoons	butter
1 1/2	cups	light cream
1/2	pound	lobster meat
2	teaspoons	lemon juice
1	x	paprika
2	tablespoons	flour, all-purpose
3	each	egg yolks	beaten
3	tablespoons	sherry	dry
1/4	teaspoon	salt
1	x	pie shell (9 inch)	or toast cups

Directions

Melt butter in skillet and blend in flour.

Add cream all at once.

Cook, stirring constantly, until sauce thickens and bubbles.

Stir a small amount of hot mixture into egg yolks, return to hot mixture; cook, stirring, constantly, until mixture thickens.

Add lobster; heat.

Add wine, lemon juice, and salt. Sprinkle with paprika. Serve in pastry shells or toast cups.

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Nutrition Facts

Serving Size 160g

Amount per Serving

Calories 507 79% of calories from fat

	% Daily Value*
Total Fat 45.0g	69%
Saturated Fat 25.0g	125%
Trans Fat 0.0g
Cholesterol 105mg	35%
Sodium 574mg	24%
Total Carbohydrate 23.0g	8%
Dietary Fiber 0.0g	2%
Sugars 2.0g
Protein 4.0g	9%

Vitamin A	22%		Vitamin C	3%
Calcium	10%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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