Lobster Newburg
From hot_it_up 14 years agoIngredients
- 2 cups coarsely chopped lobster meat shopping list
- 1/3 cup butter shopping list
- 2 tablespoons flour shopping list
- 2 cups half-and-half (half milk, half cream) shopping list
- 4 egg yolks, slightly beaten shopping list
- 1/4 cup dry sherry shopping list
- 2 teaspoons lemon juice shopping list
- 1/4 teaspoon salt shopping list
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.
The Rating
Reviewed by 9 people-
One of my favorite dishes. Thanks for the wonderful post!
Valerievalinkenmore in Malott loved it -
I'm saying what Valerie said. Thanks and high 5!
maureenlaw in ST LOUIS loved it -
Great post and I love the fact that you included the history behind it. It certainly sounds delicious! Five forks.
mrsc543 in North Reading loved it
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