Lobster Newburg

This lobster newburg recipe is based on the original classic lobster newberg recipe. The original was developed by Ben Wenberg in 1876. It was adapted by a New York restaurant and sold for some time as Lobster a la Wenburg. When the restaurant's chef had a falling out with Ben, but the patrons still asked for the dish, the chef changed the name to Lobster a la Newburg, just switching two letters.

In the late 1800's, and especially in restaurants, recipes often involved multiple, complicated steps. This version of the recipe has been simplified to make it easier for today's cook.

6 Tbsp butter
2 Tbsp flour
1/4 tsp salt
1 cup cream
3 egg yolks
5 oz cooked lobster meat
1 Tbsp brandy
1 Tbsp sherry
1 tsp lemon juice
dash of nutmeg
dash of cayenne

Melt butter over low heat in a deep frying pan. Once it is melted, stir in the flour and salt. Pour in the cream, stirring constantly. Increase the heat a little, to bring the mixture to a gentle boil.

In a large bowl, beat the egg yolks. Add just a little of the hot cream to the egg yolk and stir. This is so the eggs don't start cooking immediately when they are mixed with the hot sauce.

Pour the eggs into the frying pan with the sauce and stir. Turn heat down to low. Add in the lobster meat, and stir so that it is thoroughly coated with the cream mixture. Pour the brandy, sherry, and lemon juice into the mixture, and stir until they are mixed in. Sprinkle with the nutmeg and cayenne. Continue stirring until all the ingredients, particularly the lobster, are warmed through.

Serve on toast or pastry. Can also be served on pasta or rice.

Serves 4.

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