Thursday, March 9, 2017

Lobster Newberg (or Newburg)



Below is an article about the dish known as Lobster Newberg


LOBSTER NEWBERG (OR NEWBURG)

Some time ago, I had written a small article about a dish called Lobster Thermidor. Four years earlier, a similar dish that involved lobster meat cooked with eggs and alcohol was created on the other side of the Atlantic Ocean called Lobster Newberg.

I was surprised to discover that Lobster Newberg was created by a sea captain in the fruit trade named Ben Newberg in 1875 or 1876. The latter created the dish from lobster, butter, cream, cognac, sherry, eggs, and Cayenne pepper. Following Newberg's creation of the dish, he demonstrated the creation of the dish to Charles Delmonico, the manager of Delmonico’s Restaurant in New York City. Delmonico's top chef, Charles Ranhofer, made refinements to the recipe before the former added the dish to the restaurant's menu as Lobster à la Wenberg. The dish became very popular.

However, an argument between Wenberg and Delmonico caused the dish to be removed from the menu. Despite this move, many of the restaurant's patrons continue to request it. To satisfy their demands, the dish's name was rendered in anagram Lobster à la Newberg or Lobster Newberg and return to the restaurant's menu. The dish is still popular and can be found in French cookbooks, where it is sometimes referred to as "Homard sauté à la crème".

Below is a recipe for Lobster Newberg from the Epicurious website:


Lobster Newberg (or Newburg)

Ingredients

*Three 1 1/2-pound live lobsters
*1/2 stick (1/4 cup) unsalted butter
*2 tablespoons plus 1 teaspoon medium-dry Sherry
*3 tablespoons plus 1 teaspoon brandy
*1 1/2 cups heavy cream
*1/4 teaspoon freshly grated nutmeg
*Cayenne to taste
*4 large egg yolks, beaten well
*Toast points as an accompaniment

Preparation

Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.

In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.

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