New York 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.
Yield
8 servingsPrep
15 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter
|
|
| 355 | ml |
light cream (half&half)
|
|
| 226.8 | g |
lobster meat
|
* |
| 1E+1 | ml |
lemon juice
|
|
| 1 | x |
paprika
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3 | each |
egg yolks
beaten |
|
| 45 | ml |
sherry
dry |
|
| 1.3 | ml |
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.
