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New York Lobster Newburg

 
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"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.

Yield

8

servings

Prep

15

min

Cook

10

min

Ready

30

min

 

Ingredients

6 tablespoons butter
1 ½ cups light cream (half&half)
½ pound lobster meat
*
2 teaspoons lemon juice
paprika
*
2 tablespoons all-purpose flour
3 large egg yolks
beaten
3 tablespoons sherry
dry
¼ teaspoon salt
1 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 24576% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 291mg 12%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 7g
Vitamin A 10% Vitamin C 2%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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