A Restaurant Legend…
Quote for Today: If I can make it there, I’ll make it anywhere, It’s up to you, New York, New York. Theme from New York, New York
On this day in 1813, Lorenzo Delmonico, famed restaurateur was born at Marengo, Switzerland. Lorenzo was four years behind his Uncle’s John and Peter who opened up a pastry shop in Manhattan on 2 South William Street in 1827. Lorenzo became responsible for the wine list and menu, but for the most part took over the show. In fact he turned this Pastry Shop into one of the first and most famous restaurants in America.
Though not a Chef, Lorenzo hired the famous Charles Ranhafer to run his kitchens and they both became legends. The final Delmonico owned restaurant closed in 1923 due to prohibition. Over the years though I hear others have laid claim to this famous name. Some guy named Lagasse might have been involved? I’m not sure, but I still love Emeril.
Although the list of original dishes from Delmonicos is vast, my favorite is Lobster Newburg. Chef Ranhafer introduced this dish to his menu in 1876. Made with fresh Lobster, lots of fat, and lots of sherry and cognac, it was an instant hit. Here is a version to try at home.
- 2 cups cooked lobster meat, about 2 small lobsters
- 2 tablespoons butter
- 1/4 teaspoon salt
- dash of cayenne pepper
- 1 ounce dry sherry
- 1 ounce cognac
- 3 egg yolks, lightly beaten
- 1 cup whipping cream at least 30% milk fat
- buttered toast or cooked rice
In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes. Add salt, cayenne pepper, and sherry. Mix beaten egg yolks with the half-and-half and add to lobster. Cook, stirring constantly, until Lobster Newburg is thickened and heated through, but do not bring to a boil. Serve Lobster Newburg over buttered toast or cooked rice. Lobster Newburg recipe serves 4.
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