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Lobster Newberg
An American seafood dish invented by Ben Wenberg, a wealthy sea captain, demonstrated the dish at Delmonico's restaurant in New York to the manger Charles Delmonico in 1876. The chef Charles Ranhofer added the dish to the menu and it soon became popular.
The original recipe used madeira but is now considered too sweet for todays taste and has been replaced with brandy & sherry.
Ingredients
Large lobster or two
3 tablespoons sea salt
1 cup double cream
4 tablespoons butter
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons medium dry sherry
2 egg yolks
Method
Boil lobsters in 3 tblsp salt for about 8 minutes
When cool twist off claws, half the lobster lengthwise and from tail remove meat from tails claws and joints keeping the shells, you will need them later.
Cut all the lobster meat into pieces and discard innnards, rinse and dry the shells.
Make the Sauce
Heat butter until foaming, add lobster, cayenne & 1/4 tsp salt and pepper.
Add 1 tblesp sherry & 1/2 cup of warmed cream, simmer for 5 mins
Whisk egg yolks & remaining sherry, slowly pour in the rest of the cream whisking constantly, transfer mixture to small pan. Cook overm. low heat, keep whisking until slightly thickened.
Add this mixture to the lobster mix, stir to incorprate and keep warm.
Spoon mixture into the lobster shells and grill until golden brown. should take around 5mins.
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