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.
light cream (half&half)
pie shell (9 inch)
or toast cups
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.