Lobster Newberg
2 C cooked lobster meat, cut into bite-sized pieces
2 TBS butter or margarine
1/4 tsp. salt
Dash cayenne pepper
3 TBS dry sherry
3 egg yolks, lightly beaten
1 C Half-and-Half
Toast or pastry shells, buttered
Melt butter or margarine in a medium skillet over low heat; add lobster pieces and cook for about two to three minutes. Stir in salt, cayenne pepper and sherry. In a bowl, lightly beat egg yolks with the Half-and-Half; add to skillet. Cook, stirring constantly, until mixture thickens and heats through; do not boil. Serve Lobster Newberg over buttered toast or pastry shells. Recipe makes enough for four servings.
Culinary Trivia: Lobster Newberg was invented by sea captain Ben Wenberg. In 1876, he showed the dish at Delmonico's Restaurant in New York City. After some refinements, the dish was added to the restaurant's menu as Lobster à la Wenberg. The name was later changed to Lobster Newberg. [Data Source: Wikipedia].
*Lobster Newberg image: Stu Spivack (2011). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license.
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