Pages Navigation Menu

Travel, Food, Music

National Lobster Newburg Day

Quote for Today: “A truly destitute man is not one without riches, but the poor wretch who has never partaken of lobster.” Anonymous

National Lobster Newburg Day

Today is Lobster Newburg Day. I have seen this dish spelled both Newberg and Newburg. Which one is correct may be argued endlessly. The dish itself had been popular from the last half of the 19th century through the 1960’s and 1970’s. Nouvelle cuisine and health consciousness may have taken it off many restaurant menus, but it is still a wonderful dish that can be found at some establishments.

Delmonico's Restaurant, 2 South William Street

Delmonico’s Restaurant

 

The true creator of this dish may never be known, but the account I enjoy the most involved a wealthy sea captain by the name of Ben Wenberg. In 1876, he came home to New York and entered Delmonico’s Restaurant proclaiming he had found a new way to prepare lobster. He produced the dish for the restaurant’s owner, Charles Delmonico, who agreed it was divine. Charles quickly placed the dish on the menu as Lobster a la Wenberg after its creator.

Shortly thereafter, Mr. Delmonico and Mr. Wenberg had a falling out. The Captain was subsequently banned from the restaurant. “Maybe they had some form of Yelp back in the day?” Anyway, Delmonico’s chef renamed it Lobster Newburg and it remained a mainstay on the menu.

Delmonico’s famous chef, Charles Ranhofer, altered the original recipe adding his own flair and included it in his 1894 publication of the Epicurean. Here’s how it went.

“Cook six lobsters each weighing about two pounds in boiling salted water for twenty-five minutes. Twelve pounds of live lobster when cooked yields from two to two and a half pounds of meat with three to four ounces of coral. When cold detach the bodies from the tails and cut the latter into slices, put them into a sautoir, each piece lying flat, and add hot clarified butter; season with salt and fry lightly on both sides without coloring; moisten to their height with good raw cream; reduce quickly to half; and then add two or three spoonfuls of Madeira wine; boil the liquid once more only, then remove and thicken with a thickening of egg yolks and raw cream. Cook without boiling, incorporating a little cayenne and butter; then arrange the pieces in a vegetable dish and pour the sauce over.”

In the 1880’s, Lobster Newburg was so popular at the resorts on Coney Island that as much as 3,500 pounds of lobster were purchased daily.

Roadtrips R Us LogoWe invite you to follow our blog and connect on social media where we post daily about travel food and entertainment. CJ & TJ

 

 

###