Lobster Newburgh

Lobster Newburgh is a sumptuous and indulgent seafood dish renowned for its rich, creamy sauce and the sweet, tender chunks of lobster it showcases. This classic American dish is a decadent treat, often reserved for special occasions and celebrations. Its velvety sauce, made with a blend of cream, eggs, and sherry, elevates the lobster to gourmet heights.

Lobster Newburgh’s origin can be traced back to the late 19th century in the United States, specifically at Delmonico’s restaurant in New York City. Delmonico’s was a famed and luxurious dining establishment during that era, and it was known for creating innovative and extravagant dishes.

The dish was originally created by Charles Ranhofer, Delmonico’s chef, in honor of Ben Wenburg, a prominent sea captain in the mid-1800s. However, there was a misunderstanding regarding the spelling of Captain Wenburg’s name, leading to the dish being named “Lobster Newburgh” instead of “Lobster Wenburg.”

The preparation of Lobster Newburgh was known for its showmanship as much as its flavor. Waiters would often assemble the dish tableside, combining chunks of lobster meat with a rich sauce made from butter, heavy cream, egg yolks, and sherry. The sauce was then flambeed with brandy or cognac for added drama and flavor.

Over the years, Lobster Newburgh became a symbol of luxury and extravagance, enjoyed by the affluent and those seeking a lavish dining experience. It was a staple on the menus of upscale restaurants across the United States, especially in the late 19th and early 20th centuries.

Today, Lobster Newburgh continues to be a classic and elegant dish served in fine dining establishments. While it may not be an everyday meal due to its rich and calorie-laden sauce, it remains a beloved choice for those celebrating special occasions or indulging in gourmet seafood.

INGREDIENTS

• 2 lobsters (about 1.5 to 2 pounds each), cooked and meat removed
• 4 tablespoons unsalted butter
• 1/4 cup finely chopped shallots or onions
• 1/4 cup dry sherry
• 1 cup heavy cream
• 4 large egg yolks
• Salt and white pepper to taste
• Dash of cayenne pepper (optional)
• Fresh parsley or chives for garnish
• Toast points, rice, or pasta for serving

INSTRUCTIONS

1. Prepare the Lobster Meat:
   • Cook the lobsters using your preferred method, such as boiling or steaming, until the shells turn bright red. Remove the meat from the shells and cut it into bite-sized chunks. Set aside.
2. Create the Sauce Base:
   • In a large skillet or sauté pan, melt the butter over medium heat.
   • Add the finely chopped shallots or onions and sauté until they become translucent and fragrant.
3. Add Sherry:
   • Pour in the dry sherry and simmer for a few minutes to cook off the alcohol and reduce the liquid by half.
4. Prepare the Cream Sauce:
   • Lower the heat and add the heavy cream to the pan. Stir to combine with the sherry and shallots.
   • Let the cream mixture gently simmer for about 5 minutes, allowing it to thicken slightly.
5. Whisk the Egg Yolks:
   • In a separate bowl, whisk the egg yolks until they are well beaten.
6. Temper the Egg Yolks:
   • Gradually add a small amount of the hot cream sauce to the beaten egg yolks, whisking continuously. This process, called tempering, prevents the eggs from curdling when added to the hot sauce.
7. Combine Egg Yolks and Sauce:
   • Pour the egg yolk mixture back into the skillet with the cream sauce, stirring constantly. Continue to cook over low heat, stirring, until the sauce thickens enough to coat the back of a spoon. Be careful not to let it boil.
8. Season and Add Lobster:
   • Season the sauce with salt, white pepper, and cayenne pepper if desired. Adjust the seasoning to your taste.
   • Gently fold the lobster meat into the sauce, allowing it to heat through for a few minutes.
9. Garnish and Serve:
   • Spoon the Lobster Newburgh onto serving plates.
   • Garnish with fresh parsley or chives for a pop of color and flavor.
   • Serve hot with toast points, rice, or pasta as a side to complement the dish.

NOTES:

• Lobster Newburgh is a luxurious and timeless dish that continues to captivate seafood enthusiasts with its rich history and exquisite flavors. Whether enjoyed in a fine dining setting or prepared at home for a special occasion, it remains a symbol of gourmet indulgence.