Lobster Newberg
When I was a child, I was quite curious. Let me tell you a funny story about me being nosy…
Around the age of 7, just before Christmas, my father arrived with a bag and something was moving in it. Right away I thought it could be a kitten or a puppy. When I opened it, I screamed; it was a fresh lobster! My parents had decided that they would have a nice dinner for just the two of them, enjoying this crustacean.
Nonetheless, this “scary” experience never affected my love for this seafood. Many times, I’ve ordered Lobster Bisque, Surf & Turf, Lobster Risotto or Lobster Thermidor. On a more casual note, I’ve had Lobster Rolls, Lobster Mac & Cheese and Lobster Ravioli including Lobster Eggs Benny.
In the late 80s’, I went to New York with one of my girlfriends; we were there for a week. We shopped (of course), went to a museum and a few historical monuments, enjoyed the best restaurants in the city and tried a few nightclubs. During our stay, we went to a popular restaurant that has been around for a long time… Delmonico’s
Located on Beaver Street, Manhattan in a “flatiron” building, this restaurant is very chic. The interior design reflects the mid-century with a note of nostalgia. Their menu is… spectacular!
While we were there, we met a couple of guys who were friends and after shopping all day, we had a date with them at Delmonico’s. We were quite impressed with the restaurant. After ordering different appetizers, for my entrée I chose Lobster Newberg. It was an “OMG” moment.
This seafood dish is all about its rich, creamy sauce. Seasoned perfectly along with lobster meat, this is a delectable feast! Unfortunately, I don’t remember how it was served but a few years ago, I created my own version.
Let’s go over this dish’s history…
Initially, it was called Lobster à la Wenberg named after Benjamin Wenberg who was a friend of Charles Delmonico, the manager of the restaurant. After a naughty argument, Charles decided to remove it from the menu but many patrons requested the dish. Therefore it came back but this time it was called Lobster à la Newberg which eventually got shortened and was simply called Lobster Newberg.
Lobster Newberg is an American classic and absolutely a “must” try! Did the dispute between those two men really happen? Perhaps or perhaps not but one thing is sure, this is a remarkable recipe for you to serve on special occasions or during the Holidays.
Bon Appétit!
Check out these other great seafood recipes…
– Prawn Saganaki
– Spanish Paella
– Bouillabaisse à la Marseillaise
– Oysters Rockefeller
– Sautéed Scallops with Beurre Blanc
– Seafood Pizza
and for even more seafood recipes, click on this link… Recipe Category • Seafood & Fish
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Lobster Newberg
Hover to scale
Ingredients
- 3 lbs. live lobsters
- 6 tbsp. clarified butter tips & tricks
- 1/4 cup sherry
- 1 1/2 cups 35% heavy cream
- 3 large free-run egg yolks Footnote
- 1/4 tsp. ground Himalayan sea salt, or to taste
- 1/8 tsp. cayenne pepper, or to taste
- 1/8 tsp. freshly grated nutmeg, or to taste
- 1 tbsp. fresh chives, finely chopped
- 3 large Vol-au-vent, baked see Recipe
Directions
- Fill a large pot with water and bring to a boil. When boiling, add the lobsters, head first; cover and bring back to a full boil.
- When it returns to a boil, set the timer for 8 minutes and leave the lid ajar. When the time is up, remove from the water and plunge them into an ice bath; leave them in for 10 minutes.
- Meanwhile, in a large skillet over medium heat, add clarified butter. When hot, pour in sherry and stir constantly. Cook until it's reduced to a third; turn off the heat.
- Twist the front legs off the lobster body and separate the knuckles. Detach the tail from the body by twisting it as well. Remove the meat from the tails, claws and knuckles; save the shells for lobster stock. Cut the meat into bite sized pieces; set aside.
- In a mixing bowl, add heavy cream, egg yolks, salt, cayenne pepper and nutmeg; whisk thoroughly.
- Back to the skillet; turn the heat to medium and pour in the egg mixture. Stir continuously until the sauce thickens and coats the back of a spoon, about 15 minutes.
- Add the lobster meat, stir well and cook until heated through, about 3 ½ to 4 minutes. Add chives and stir well. Spoon the lobster mixture into the vol-au-vents and serve immediately.
Notes
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That’s so fancy! It’s perfect for date night. I’ll be making it for Valentine’s Day. Thanks Frankie
You’re welcome! Absolutely! This is an elegant dish to serve for special occasions like Valentine’s, dinner parties, Easter, Holidays, etc. Let me know how it turns out. Have a great day Liza ☀