Lobster Newberg (also spelled lobster Newburg or lobster Newburgh) is an Americanseafood dish made from lobster, butter, cream, cognac, sherry and eggs,[1] with a secret ingredient found to be Cayenne pepper.[2] A modern legend with no primary or early sources states that the dish was invented by Ben Wenberg, a sea captain in the fruit trade. He was said to have demonstrated the dish at Delmonico's Restaurant in New York City to the manager, Charles Delmonico, in 1876. After refinements by the chef, Charles Ranhofer, the creation was added to the restaurant's menu as Lobster à la Wenberg and it soon became very popular.[2]
The legend says that an argument between Wenberg and Charles Delmonico caused the dish to be removed from the menu. To satisfy patrons’ continued requests for it, the name was rendered in anagram as Lobster à la Newberg or Lobster Newberg.[2]
However, as culinary historian Jan Whitaker has written, lobster Newberg is merely the addition of lobster to a French-inspired sauce of a type already common in 1870s American cuisine. No clear process of invention took place. Early mentions of the dish in American periodicals spell it both "Newberg" and "Newburg[3]," without referring to any specific person or location for which it had been named. Among the many surviving Delmonico's menus from the late nineteenth century, none include a dish described as "Lobster Wenberg."[4]
It is still quite popular and is found in French cookbooks.[5] When Ranhofer's printed recipe first appeared in 1894, the lobsters were boiled fully 25 minutes, then fried in clarified butter, then simmered in cream while it reduced by half, then brought again to the boil after the addition of Madeira.[6]
Similar dishesedit
Lobster Newberg is related to lobster Thermidor, a similar dish, first appearing in the 1890s, that involves lobster meat cooked with eggs, cognac, and sherry.
^Parloa, Maria (1887). Ms. Parloa's Kitchen Companion. Boston MA (USA): The Clover Publishing Co., Estes & Lauriat. p. 225. Retrieved 25 June 2012.
^ abcO'Connell, Joe (November 30, 2003). "The unusual story of Lobster Newberg". steakperfection.com. Retrieved 25 June 2012.
^"28 Sep 1885, 4 - The Buffalo Commercial at Newspapers.com". Newspapers.com. Retrieved 2021-07-08.
^"Who invented … lobster Newberg?". Restaurant-ing through history. 2010-04-19. Retrieved 2021-07-08.
^Montagné, Prosper (1961). Larousse gastronomique: the encyclopedia of food, wine & cookery. New York, NY (USA): Crown Publishers. p. 595. ISBN9780517503331.
^Ranhofer, Charles (1894). The Epicurean. New York, NY (USA): Charles Ranhofer. p. 411. Retrieved 25 June 2012.
Bibliographyedit
Mariani, John F. Encyclopedia of American Food and Drink, 1999. New York: Lebhar-Friedman. Pages 187–8.
Townsend, Elisabeth. Lobster: A Global History. (2011). London: Reaktion Books. 57–58.
May 03, 2024
lobster, newberg, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, june, 201. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Lobster Newberg news newspapers books scholar JSTOR June 2012 Learn how and when to remove this message Lobster Newberg also spelled lobster Newburg or lobster Newburgh is an American seafood dish made from lobster butter cream cognac sherry and eggs 1 with a secret ingredient found to be Cayenne pepper 2 A modern legend with no primary or early sources states that the dish was invented by Ben Wenberg a sea captain in the fruit trade He was said to have demonstrated the dish at Delmonico s Restaurant in New York City to the manager Charles Delmonico in 1876 After refinements by the chef Charles Ranhofer the creation was added to the restaurant s menu as Lobster a la Wenberg and it soon became very popular 2 Lobster NewburgLobster NewburgPlace of originUnited StatesMain ingredientsLobster Media Lobster Newburg The legend says that an argument between Wenberg and Charles Delmonico caused the dish to be removed from the menu To satisfy patrons continued requests for it the name was rendered in anagram as Lobster a la Newberg or Lobster Newberg 2 However as culinary historian Jan Whitaker has written lobster Newberg is merely the addition of lobster to a French inspired sauce of a type already common in 1870s American cuisine No clear process of invention took place Early mentions of the dish in American periodicals spell it both Newberg and Newburg 3 without referring to any specific person or location for which it had been named Among the many surviving Delmonico s menus from the late nineteenth century none include a dish described as Lobster Wenberg 4 It is still quite popular and is found in French cookbooks 5 When Ranhofer s printed recipe first appeared in 1894 the lobsters were boiled fully 25 minutes then fried in clarified butter then simmered in cream while it reduced by half then brought again to the boil after the addition of Madeira 6 Similar dishes editLobster Newberg is related to lobster Thermidor a similar dish first appearing in the 1890s that involves lobster meat cooked with eggs cognac and sherry See also edit nbsp Food portal List of seafood dishes Lobster bisqueReferences edit Parloa Maria 1887 Ms Parloa s Kitchen Companion Boston MA USA The Clover Publishing Co Estes amp Lauriat p 225 Retrieved 25 June 2012 a b c O Connell Joe November 30 2003 The unusual story of Lobster Newberg steakperfection com Retrieved 25 June 2012 28 Sep 1885 4 The Buffalo Commercial at Newspapers com Newspapers com Retrieved 2021 07 08 Who invented lobster Newberg Restaurant ing through history 2010 04 19 Retrieved 2021 07 08 Montagne Prosper 1961 Larousse gastronomique the encyclopedia of food wine amp cookery New York NY USA Crown Publishers p 595 ISBN 9780517503331 Ranhofer Charles 1894 The Epicurean New York NY USA Charles Ranhofer p 411 Retrieved 25 June 2012 Bibliography editMariani John F Encyclopedia of American Food and Drink 1999 New York Lebhar Friedman Pages 187 8 Townsend Elisabeth Lobster A Global History 2011 London Reaktion Books 57 58 Retrieved from https en wikipedia org w index php title Lobster Newberg amp oldid 1216014875, wikipedia, wiki, book, books, library,
