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.
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.
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?
This looks sooooooooooooooooooooooooo goooooooooooooooood!
over 2 years ago