There is more than one origin story for lobster Newberg. It is primarily linked to a New York City restaurant, Delmonico’s, and French chefs, in the late 1800s. The story goes that wealthy sea captain Ben Wenberg created the recipe and shared it with Delmonico’s owner. The dish was put on the menu as lobster a la Wenberg. After a falling out between the two, the lobster dish was banished from the menu. Demand from patrons prompted the owner to return the item to the menu, as lobster Newberg (an anagram of the original name). Frozen, canned, or imitation lobster can be used in this rich, creamy recipe.
Recipe Servings: 2
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2–3 Tbsp unsalted butter
- 2 cups cooked lobster meat, cut into ½-inch pieces
- 1 cup heavy cream, divided
- 1 tsp salt
- 3 egg yolks
- ¼ tsp hot sauce or ⅛ tsp cayenne pepper (or to taste)
- ⅓ cup cognac, sherry, brandy, or madeira (your choice)
- 2–4 slices of bread, toasted and cut diagonally
Directions
- Heat butter in large pan over medium low heat until foam subsides.
- Immediately add cooked lobster meat and cook about 2 minutes, turning all pieces.
- Add ¾ cup of the cream and salt. Stir and simmer 2 minutes. Do not allow mixture to boil.
- Beat together remaining ¼ cup cream and egg yolks in separate bowl.
- Stir in hot sauce and cognac to lobster meat mixture.
- Into cream and egg mixture, stir in a few tablespoons of simmering cream mixture.
- Reduce heat to low and stir egg mixture into lobster mixture until thickened, but not boiling.
- Remove form heat and serve immediately on toast points.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.