Maine Lobster Newburg
Maine Lobster Newburg
Yes, that's right! We're celebrating National #LobsterNewburgDay on today, March 25th, by sharing how to make this delicious, yet simple, recipe with you all. But we know there are quite a few of you wondering, "What is Lobster Newburg, anyway?" Well, lucky enough for you, we are here to tell you (and you don't even have to Google it).
Lobster Newburg was first launched on the menu of Delmonico's in New York back in 1876. Created by sea captain, Ben Wenburg, he demonstrated the recipe to restaurant manager Charles Delmonico and refinements were made by chef Charles Ranhofer. This new dish was then added to the restaurant’s menu as Lobster a la Wenburg. The dish grew fast in popularity.
There was an argument between Wenburg and manager Charles Delmonica which caused the dish to be removed from the menu, but after many requests from patrons, it returned with a new name. The entree came to be known as Lobster Newburg. (source)
So, what exactly is in this dish that makes it so iconic? It is a rather simple-to-make recipe, yet it packs so much flavor! Here are the details:
- 2 egg yolks, beaten
- ½ cup heavy cream
- ¼ cup butter or margarine
- 2 tablespoons dry sherry
- ½ teaspoon salt
- 1 pinch of cayenne pepper (or paprika)
- 1 pinch of ground nutmeg
- ¾ pound cooked lobster meat, broken into chunks (you can always add more lobster meat)
- In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside.
- Melt butter in a saucepan over low heat.
- Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
- Remove from heat, and season with salt, cayenne, and nutmeg.
- Add lobster.
- Return pan to low heat, and cook gently until heated through.
- Serve hot over slices of buttered toast (or whatever bread vessel you prefer).
Easy enough, right?! Make sure you add in the best lobster meat you can find. We already found it for you: HERE.
What makes our Maine Lobster Meat stand out from everyone else out there? Here is why:
- Fully Cooked Tail, Claw, and Knuckle Meat
- Made From Maine Lobsters
- Sustainably Sourced
- Never Frozen
- Excellent Source of Protein
- Heart Healthy
- Best Seller Nationwide
Now that you have mastered the art of the Lobster Newburg and accomplished greatness in the kitchen, you can now share it with your friends & family! Show off those cooking skills that you have EARNED.
Make sure you show us your seafood creations and the delicious lobster you're eating on our social media channels and use #MaineLobsterNow so we can find you and feature you!
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