National Lobster Newburg Day

Lobster Newburg is a classic seafood dish that originated in the late 1800s in New York City. It typically consists of lobster meat that is cooked in a rich, creamy sauce made from butter, cream, egg yolks, sherry, and seasonings such as cayenne pepper, nutmeg, and paprika. To make Lobster Newburg, the lobster meat is usually sautéed in butter and then removed from the pan. A sauce is then made by combining egg yolks, cream, sherry, and seasonings in the same pan. The lobster meat is then added back to the sauce and cooked until heated through. Lobster Newburg is often served over toast points or puff pastry shells and garnished with parsley. The rich and decadent flavors of the dish make it a popular choice for special occasions and fine dining restaurants. The origins of the dish are somewhat disputed, but it is generally believed to have been created by Charles Ranhofer, a French chef who worked at the famous Delmonico's Restaurant in New York City in the late 1800s. The dish was named after Ben Wenburg, a wealthy businessman who was a regular patron of the restaurant.