Lobster Newberg

Lobster Newburg

Lobster Newberg (also spelled Lobster Newburg) is a rich and creamy seafood dish made with lobster, butter, cream, cognac, sherry, eggs, and Cayenne pepper. It is usually served with toast points or in a puff pastry shell. The dish is an American invention, attributed to Ben Wenberg, a sea captain in the fruit trade. It was introduced at Delmonico's Restaurant in New York City in the late 19th century by Wenberg himself. After a dispute between Wenberg and the restaurant's management, the dish was renamed "Newberg" by the restaurant.

History

The creation of Lobster Newberg is closely tied to Delmonico's Restaurant, one of the first dining establishments in the United States and a landmark in New York City. In 1876, Ben Wenberg demonstrated the dish to Charles Delmonico, the manager of the restaurant. Impressed by the dish, Charles Delmonico added it to the menu. However, after a falling out between Wenberg and the restaurant, the name was altered to "Newberg" to continue serving the popular dish without crediting its original creator.

Ingredients and Preparation

The main ingredients of Lobster Newberg include chunks of lobster meat, butter, cream, cognac, sherry, eggs to thicken the sauce, and a pinch of Cayenne pepper for heat. The lobster is typically sautéed in butter, and then the alcohol is added and flambéed. Cream and beaten eggs are mixed in to create a thick, rich sauce that coats the lobster pieces. The final dish is often garnished with a sprinkle of Cayenne pepper and served hot.

Serving

Lobster Newberg is traditionally served over toast points, but it can also be found served in puff pastry shells or alongside rice or pasta for a more filling meal. Its rich flavor and creamy texture make it a luxurious dish, often associated with special occasions and fine dining.

Cultural Significance

As a dish invented in the United States and associated with one of its most iconic restaurants, Lobster Newberg represents a significant part of American culinary history. It reflects the opulence of the Gilded Age and the creativity of American cuisine, combining local ingredients like lobster with the European technique of flambéing.

See Also

• Delmonico's Restaurant
• American cuisine
• Seafood dishes