What is Lobster Newberg?
Lobster Newberg is a rich, creamy bowl of seafood with color history. Many culinary figures have stored food claims, although it is assumed that it was first served in the United States at the Delmonico restaurant in New York. In addition to the freshly cooked lobster, the traditional lobsters contains butter, cream and sherry. The sauce is flavored with cayenne pepper, reinforced egg yolks and ended with a splash of cognac. It is usually given above toast points or on a cloud.
Lobster Newberg has a lot to do with its history, as it is to do with the food itself. According to legend, Lobster Newberg was the creation of a Caribbean trader named Ben Wenberg. During the evening in Delmonico in 1876 in Delmonico asked to bring a hoarse food to his table, so that the owner of Charles Delmonico show the preparation of the lobster bowl he discovered during his travels. It was an immediate hit and was added to Delmonico's menu as a lobster à la Wenberg, with a minor recipe of chef Charles rAnhofera.
A few times later, Ben Wenberg was involved in a quarrel with Charles Delmonic and the angry owner removed his signature bowl from the offer. Patrons who loved food continued to demand for it, so it was restored to the offer under the modified name Lobster Newberg. To this day it remains one of the most popular meals on offer and March 25 was announced Lobster Newberg Day in Delmonico's.
In 1894 Chef Charles Ranhofer released a recipe for Lobster Newberg in his cookbook. Similar recipes appear in other French cookbooks as Homard Saute à la Crème. Lobster Newberg is also called Lobster Delmonico and Lobster à la Newberg. Newburg can also be written. Thermidor lobster is also considered a variant on the bowl.
Regardless story Delmonica, The Hotel Fauchere in Milford, Pennsylvania, is also quoted as the origin of Lobster Newberg. HotelIt was built in 1852 Louis Fauchere, a former chef in Delmonico's. The hotel was founded 24 years before the demonstration of Ben Wenberg on the tables in Delmonico; However, some historical literature still claims that Fauchere has invented food.
Many contemporary restaurants contain a lobster Newberg on their menu. Variations such as Newberg, Shrimp Newberg and Crab Newberg are also popular. Some variations are even made of fish and chicken.