LOBSTER NEWBERG Meaning and
Definition
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Lobster Newberg is a classic American seafood dish that is typically made with fresh lobster meat cooked in a creamy, rich sauce. It is believed to have originated at Delmonico's restaurant in New York City during the late 19th century.
The dish features chunks of tender lobster meat that are sautéed in butter until cooked and then simmered in a decadent sauce. The sauce is made by combining ingredients such as butter, cream, egg yolks, sherry, and various seasonings. The combination creates a luxurious and velvety sauce that complements the delicate flavor of the lobster meat.
The name "Lobster Newberg" comes from its creator, Ben Wenberg, a wealthy sea captain and regular customer at Delmonico's, who popularized the dish. However, due to a dispute between Wenberg and the restaurant, the dish was later renamed "Lobster à la Newberg" or simply "Lobster Newberg."
Lobster Newberg is often served over buttered toast or puff pastry, allowing the sauce to soak into the bread and adding a delicious contrast in texture. It is commonly enjoyed as a special occasion dish or as part of an elegant seafood feast.
In summary, Lobster Newberg is a dish that combines tender lobster meat with a creamy, indulgent sauce. It is a beloved classic in American cuisine and is renowned for its rich flavors and luxurious presentation.
Common Misspellings for LOBSTER NEWBERG
- kobster newberg
- pobster newberg
- oobster newberg
- libster newberg
- lkbster newberg
- llbster newberg
- lpbster newberg
- l0bster newberg
- l9bster newberg
- lovster newberg
- lonster newberg
- lohster newberg
- logster newberg
- lobater newberg
- lobzter newberg
- lobxter newberg
- lobdter newberg
- lobeter newberg
- lobwter newberg
- lobsrer newberg
Etymology of LOBSTER NEWBERG
The term "Lobster Newberg" is derived from the name of the person who popularized the dish, Ben Wenberg. However, due to a mistake in the spelling, the dish became known as "Lobster Newberg" instead.
In the late 19th century, Ben Wenberg, a wealthy sea captain and epicurean from New York, regularly dined at Delmonico's, a renowned restaurant in Manhattan. Wenberg asked the chef, Charles Ranhofer, to create a new lobster dish for him. Ranhofer prepared a dish consisting of fresh lobster meat sautéed in butter and flambéed in brandy, along with a rich cream sauce seasoned with spices like mustard, cayenne pepper, and Worcestershire sauce.
