Decadent Lobster Newberg: A Classic Seafood Delight

Ingredients

  • 2 live lobsters (about 1.5 pounds each)
  • 1/4 cup unsalted butter
  • 3 egg yolks, beaten
  • 1/2 cup heavy cream
  • 1/4 cup cognac or brandy
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup fresh parsley, chopped
  • Toast points or cooked rice, for serving

Steps and instructions

  1. Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8 minutes, until they are bright red. Drain and allow them to cool.
  2. When the lobsters are cool enough to handle, crack the shells and remove the meat. Cut the meat into bite-sized pieces and set aside.
  3. In a large skillet over medium heat, melt the butter. Add the lobster meat and cook for about 2 minutes, until it is just cooked through. Remove the lobster meat with a slotted spoon and set it aside.
  4. In a bowl, whisk together the beaten egg yolks and heavy cream. Slowly whisk in the cognac or brandy, then the nutmeg and cayenne pepper. Season with salt and black pepper.
  5. Return the skillet to low heat. Slowly whisk in the egg yolk mixture, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Do not let the sauce boil.
  6. Add the cooked lobster meat back to the skillet and stir to coat with the sauce. Cook for another 2 minutes, until the lobster is heated through.
  7. Sprinkle the lobster Newberg with the chopped parsley, then serve immediately with toast points or cooked rice.

Tools for making

  • Large pot - For boiling the lobsters.
  • Skillet - To cook the lobster meat and prepare the sauce.
  • Whisk - To mix the egg yolks, cream, and other ingredients for the sauce.
  • Slotted spoon - For removing the cooked lobster meat from the skillet.
  • Knife - To crack the lobster shells and cut the meat into bite-sized pieces.
  • Cutting board - To safely cut the lobster meat.
  • Bowl - To whisk together the egg yolk mixture and seasonings.
  • Serving dish - To present the lobster Newberg.
  • Toast points or cooked rice - For serving alongside the lobster Newberg.

Recipe variations

  • Substitute the lobster with shrimp, crab, or scallops for a seafood variation.
  • Use a different type of alcohol such as white wine or sherry instead of cognac or brandy.
  • Add minced garlic or shallots to the butter before cooking the lobster for an extra flavor boost.
  • Experiment with different herbs and spices such as tarragon, dill, or paprika to customize the sauce.
  • Try serving Lobster Newberg over pasta or mashed potatoes instead of toast points or rice.
  • Add some vegetables like peas, asparagus, or mushrooms to the dish for added texture and flavor.
  • For a lighter version, substitute heavy cream with half-and-half or milk.
  • Add a touch of lemon juice or zest to the sauce for a citrusy twist.
  • For a gluten-free option, use gluten-free breadcrumbs for the toast points or serve with gluten-free pasta or rice.
  • Create a vegetarian version by using tofu or tempeh as a substitute for the lobster and vegetable broth instead of cream.

Recipe overview

Lobster Newberg is a luxurious dish that highlights the rich and succulent taste of lobster, bathed in a creamy and mildly spiced sauce. This classic seafood dish, originally created at the famous Delmonico's restaurant in New York City, is a perfect choice for a special occasion or an indulgent weekend dinner. In this recipe, you will learn how to cook lobster perfectly before combining it with a decadent sauce of butter, heavy cream, cognac, and a blend of spices. The result is an elegant and intensely flavorful dish that is sure to impress. Serve your Lobster Newberg over toast points or cooked rice for a complete and satisfying meal. Enjoy the process and the delicious results!

Common questions

  1. Can I use frozen lobster meat instead of live lobsters?
  2. Yes, you can use frozen lobster meat as a substitute. Thaw it completely before cooking and adjust the cooking time accordingly.
  3. Is it necessary to use cognac or brandy?
  4. No, you can omit the cognac or brandy if desired. However, it does add a unique flavor to the dish.
  5. Can I use a different type of alcohol?
  6. Yes, you can use a different type of alcohol such as sherry or white wine if you prefer.
  7. Can I make Lobster Newberg in advance?
  8. It is best to serve Lobster Newberg immediately after preparing it to enjoy the fresh flavors and texture. However, you can make the sauce in advance and reheat it gently before adding the cooked lobster meat.
  9. What can I serve with Lobster Newberg?
  10. Lobster Newberg is traditionally served with toast points or over cooked rice. You can also serve it with pasta, mashed potatoes, or steamed vegetables.

Serving dishes and utensils

Origin stories

Lobster Newberg, an extravagant and indulgent dish, has a curious tale of its origin which can be traced back to the Gilded Age in New York City. It is said to be the creation of Ben Wenberg, a sea captain in the fruit trade. Wenberg demonstrated the dish to Charles Delmonico, the manager of the famed Delmonico's restaurant in 1876. The dish, which was originally named Lobster à la Wenberg, was an instant hit among the restaurant's wealthy clientele. However, due to a disagreement between Wenberg and Delmonico, the dish was removed from the menu, only to return later with a new name resulting from an inventive reshuffling of letters, thus becoming Lobster Newberg.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.