Ingredients

How to make it

  • Melt butter in a large skillet blend in flour then gradually stir in half-and-half. Cook, stirring, until sauce thickens. Stir a small amount of the hot mixture into the beaten egg yolks to temper and return return to hot mixture.
  • Cook, stirring constantly, for 1 minute. Add lobster, sherry, lemon juice, and salt heat thoroughly, but do not boil.
  • I serve this in small bread bowls or with toast points. It also makes a killer open face Lobster roll.
  • Fun fact: Lobster Newburg was created by Ben Wenburg, who was a sea captain operating between New York and Cuba, and shown to Charles Delmonico in 1876, as a way to please his crew that was tired of eating Lobster. The now famed lobster dish was originally called Lobster a la Wenburg. After a disagreement with Wenberg, Delmonico continued selling the popular dish at his restaurant under the name Lobster Newburg, although some refer to it as Lobster Delmonico.

Reviews & Comments 6

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  • twill10 9 years ago
    nice, thx
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    " It was excellent "
    hungrybear ate it and said...
    Good one
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    " It was excellent "
    cuzpat ate it and said...
    Good recipes and history!! high 5
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    " It was excellent "
    mrsc543 ate it and said...
    Great post and I love the fact that you included the history behind it. It certainly sounds delicious! Five forks.
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    " It was excellent "
    maureenlaw ate it and said...
    I'm saying what Valerie said. Thanks and high 5!
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    " It was excellent "
    valinkenmore ate it and said...
    One of my favorite dishes. Thanks for the wonderful post!
    Valerie
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