Lobster Newberg

Lobster Newberg Recipe - A Classic American Dish

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Lobster Newberg is a classic dish that originated in the United States in the late 19th century. It is a rich and decadent seafood dish that is perfect for special occasions or a fancy dinner at home.

History

Lobster Newberg was created by Ben Wenberg, a sea captain, in the late 1800s. He brought the recipe to Delmonico's Restaurant in New York City, where it became a popular dish. The original name of the dish was "Lobster à la Wenberg," but it was later changed to "Lobster Newberg" due to a dispute between Wenberg and the restaurant.

Ingredients

2 cups of cooked lobster meat (about 2 small lobsters)
2 tbsp of butter or margarine
0.25 tsp of salt
a dash of cayenne pepper
3 tbsp of dry sherry
3 lightly beaten egg yolks
1 cup of half-and-half
buttered toast or pastry shells

How to prepare

In a medium saucepan, heat the lobster in the butter over low heat for 2 to 3 minutes.
Add salt, cayenne pepper, and sherry.
Mix the beaten egg yolks with the half-and-half and add to the lobster.
Cook, stirring constantly, until the lobster Newberg is thickened and heated through, but do not bring to a boil.
Serve the lobster Newberg over buttered toast or pastry shells.

Variations

Substitute shrimp or crab for the lobster for a different twist on the dish.
Add diced vegetables such as bell peppers or mushrooms for added flavor and texture.

Cooking Tips & Tricks

Be sure to cook the lobster just until it is heated through, as overcooking can make the meat tough.

- Use dry sherry for the best flavor, but you can also substitute with white wine if needed.

- Stir constantly when adding the egg yolks and half-and-half to prevent curdling.

- Serve the Lobster Newberg immediately after cooking for the best taste and texture.

Serving Suggestions

Serve Lobster Newberg over buttered toast or pastry shells for a delicious and elegant presentation.

Cooking Techniques

Be sure to cook the lobster over low heat to prevent the meat from becoming tough.

- Stir constantly when adding the egg yolks and half-and-half to prevent curdling.

Ingredient Substitutions

Use white wine instead of sherry if needed.

- Substitute half-and-half with heavy cream for a richer sauce.

Make Ahead Tips

You can prepare the lobster mixture ahead of time and reheat it before serving. Be sure to stir well to prevent separation.

Presentation Ideas

Serve Lobster Newberg in individual ramekins for an elegant presentation. Garnish with fresh herbs or a sprinkle of paprika.

Pairing Recommendations

Pair Lobster Newberg with a crisp white wine such as Chardonnay or Sauvignon Blanc for a perfect match.

Storage and Reheating Instructions

Store any leftover Lobster Newberg in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, stirring constantly.

Nutrition Information

Calories per serving

Each serving of Lobster Newberg contains approximately 350 calories.

Carbohydrates

Each serving of Lobster Newberg contains approximately 10 grams of carbohydrates.

Fats

Each serving of Lobster Newberg contains approximately 20 grams of fat.

Proteins

Each serving of Lobster Newberg contains approximately 25 grams of protein.

Vitamins and minerals

Lobster is a good source of vitamins and minerals, including vitamin B12, zinc, and selenium.

Alergens

Lobster Newberg contains shellfish, dairy, and eggs.

Summary

Lobster Newberg is a rich and indulgent dish that is high in protein and fat, making it a satisfying meal.

Summary

Lobster Newberg is a classic dish that is perfect for special occasions or a fancy dinner at home. With its rich and creamy sauce and tender lobster meat, it is sure to impress your guests and leave them wanting more.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy seaside cottage. As we sat on her porch, sipping tea and enjoying the ocean breeze, she suddenly got up and disappeared into her kitchen. Moments later, she emerged with a steaming plate of Lobster Newberg.

I had never heard of Lobster Newberg before, but as soon as I took my first bite, I knew I had to learn how to make it. The rich and creamy sauce, the tender chunks of lobster, the hint of sherry - it was a dish fit for a queen. Margaret laughed at my enthusiasm and promised to teach me her secret recipe.

Margaret learned how to make Lobster Newberg from her own grandmother, who had picked it up from a French chef during her travels in Europe. The recipe had been passed down through the generations, each cook adding their own twist to make it uniquely their own. I couldn't wait to learn the tradition from Margaret and make it a part of my own culinary repertoire.

Margaret invited me over to her cottage the following weekend for a cooking lesson. We gathered our ingredients - fresh lobster, butter, cream, eggs, and a bottle of sherry - and got to work. Margaret showed me how to steam the lobster, crack open the shells, and remove the succulent meat. She then demonstrated how to make the rich and velvety sauce, whisking the eggs and cream together over a low heat until they thickened into a custard-like consistency.

As we sat down to enjoy our delicious meal, Margaret shared stories of her own grandmother and the adventures she had while learning how to cook. She spoke of the chef in Paris who had taught her the art of making a perfect roux, the fishermen in Maine who had shown her how to pick the freshest lobsters, and the vineyards in France where she had sampled the finest sherry. Each ingredient in the Lobster Newberg held a memory for Margaret, and I could taste the love and care that had gone into each step of the recipe.

After that day, I made Lobster Newberg for every special occasion - birthdays, holidays, family gatherings. Each time I cooked it, I felt a connection to Margaret and her grandmother, to the French chef in Paris, to the fishermen in Maine. I had become a part of a long and cherished tradition, and I was proud to carry on the legacy.

Over the years, I added my own touches to the recipe - a pinch of paprika for a bit of heat, a sprinkle of parsley for a pop of color. I shared the dish with friends and family, passing on the recipe and the stories behind it to the next generation. And each time I made Lobster Newberg, I felt Margaret's presence in my kitchen, guiding me with her wisdom and love.

As I sit here now, reflecting on the countless meals I have shared with loved ones over a steaming plate of Lobster Newberg, I am grateful for the gift of cooking that Margaret gave me. It is more than just a recipe - it is a connection to the past, a celebration of tradition, a reminder of the love and joy that can be found in a simple dish made with care and passion. And I will always treasure the memories of learning how to make Lobster Newberg from my dear friend Margaret, a true culinary master.