Lobster Newburg
Lobster Newburg is a rich and creamy seafood dish that is believed to have originated in the late 19th century. Its creation is often attributed to a chef named Ben Wenberg, who is said to have invented the dish for a dinner party hosted by a wealthy man named Delmonico in New York City. The dish was initially called “Lobster à la Wenberg,” but it was later renamed Lobster Newburg, possibly in honor of Newburg, a neighborhood in Brooklyn. The recipe typically includes lobster meat, eggs, and brandy, often served in a puff pastry shell or over buttered toast.
Lobster Newburg gained popularity in the United States and has since become a classic dish in various seafood restaurants. Its luxurious ingredients and preparation methods make it a favorite for special occasions and upscale dining.
Ingredients
5 tbsp butter
2 tbsp flour
2 cups half and half
5 large egg yolks, lightly beaten
1lb cooked lobster meat, cut into bite sized pieces
3 tbsp cognac
1 lemon, juice and zest
1/4tsp nutmeg
1/4 tsp sea salt
4 frozen puff pastry shells, or toast points
Instructions
Bake the puff pastry shells according to package instructions or toast bread then cut into triangles. Set aside.
Melt the butter in a large skillet over medium heat.
Whisk in the flour and cook for 2-3 minutes until golden brown.
Slowly whisk in the half and half cooking until slightly thickened. Do not boil.
Add a few tablespoons of the cream mixture to the eggs and whisk to temper the eggs.
Slowly whisk the egg mixture into the cream and turn the heat to low. Continue stirring until smooth and creamy.
Stir in the lobster, cognac, lemon juice, zest, nutmeg and sea salt.
Serve the lobster Newburg in the puff pastry shells or on top of the toast points. Garnish with parsley, if desired.
Enjoy!
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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.
Lobster Newburg