How to cook lobster
· How to boil lobster
· How to grill lobster
· How to steam lobster
· How to cook lobster tails
· How to cook live lobster
· How to cook frozen lobster

Lobster Recipes:
· Lobster Alfredo
· Lobster Bisque
· Florentine Lobster Crepes
· Lobster Newberg
· Lobster Vichyssoise
· Lobster With Saffron
· Lobster Roll
· Lobster Salad
· Lobster Sauce
· Lobster Tail

· A1 Gourmet

Lobster Newberg Recipe

This lobster recipe was created by Ben Wenberg, a 19th century sea captain active in the international fruit trade. Ben Wenberg demonstrated his lobster recipe at a New York City restaurant called Delmonico's in 1876, and after being refined by the restaurant chef Charles Ranhofer, Lobster Wenberg was added to the menu. It was originally called Lobster á la Wenberg and rapidly grew very popular among the guests. After a while, Charles Delmonico and Ben Wenberg did however have a fall out and as a result, Lobster á la Wenberg was removed from the menu. The guests continued to request the dish and eventually Charles Delmonico decided to re-introduce the lobster recipe under a new name. He choose Lobster Newberg, a anagram of Wenberg. Today, this lobster recipe is also known as Homard sauté à la crème.

The original lobster recipe consisted of lobster, butter, cognac, sherry, cream, eggs and Cayenne pepper. Today, many chefs have altered this lobster recipe slightly to suit their own preferences and available spices. Ranhofer did for instance add Madeira. Below, you will find a lobster recipe that utilizes sherry only and refrains from adding any Cognac.

Lobster recipe: Lobster Newberg ingredients

2 cups of cooked lobster meat
4 tablespoons of butter
1 ½ tablespoon of flour
¼ cup of sherry
½ teaspoon of salt
1 dash of cayenne pepper
2 eggs yolks
1 ½ cup of light cream   

 Lobster Newberg recipe directions

• Cut the lobster meat into chunks.
• Melt the butter over very low heat.
• Stir in the flour.
• Add the lobster chunks to the butter.
• Stir in sherry, salt and paprika powder.
• Place two egg yolks in a mixing bowl and beat them slightly.
• Combine the eggs with cream.
• Add the egg-cream mixture to the lobster meat in the pot and blend all ingredients well.
• Cook gently over very low heat. It is important to stir frequently until the dish has thickened.
• Pour over toast points and serve immediately.