Calling All Seafood Lovers.....
Lobster Newberg is an American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and Cayenne pepper. The dish was invented by Ben Wenberg, a sea captain in the fruit trade. He demonstrated the dish at Delmonico’s Restaurant in New York City to the manager, Charles Delmonico, in 1876.
2 egg yolks, beaten
1/2 cup Farmer's All Natural Heavy Whip Cream
1/4 cup butter
2 tablespoons dry sherry or madeira
1/2 teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
3/4 pound cooked lobster meat, broken into chunks (or shrimp)
In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over rice.
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