Behold The Lobster Newberg! Part Of A Worldwide “Culinary Collaboration!”

Thanks to Taste Atlas for this photo, which shows the famous Lobster Newberg from New York’s oldest restaurant – Delmonico’s!

Why am I telling you all this? Because my good blogging friend Robbie Cheadle and I are collaborating on a worldwide celebration of food – each one of us sharing a recipe that is unique to our part of the world! I will share a link to her amazing South African dish, and since I am in New York, that means the iconic Lobster Newberg that was created at this restaurant!

This is New York’s oldest restaurant, and is where the Lobster Newberg was created!

According to legend, Lobster Newberg was created by a salesman working in the Caribbean fruit trade, a man called Ben Wenberg in 1876! When he dined at the Delmonico one night, Wenberg asked the owner, Charles Delmonico, to let him demonstrate a recipe for lobster that he had discovered on his travels: and the Lobster Newberg was born!

Delmonico’s in New York hails itself as “America’s first restaurant.” We loved eating there, with the classic paintings in the dining room. One of the most popular meals you can order there is the Lobster Newberg which is rich and delicious, truly extravagant.

So I decided to make it at home – you see, I know what an amazing Chef Robbie is, so I had to make something that tried to measure up – and it has booze in it so there’s that as well…let’s get cooking!

Cook time: 2 Hr  Prep time: 45 Min  Yield: 4

Here Are Your Ingredients:

two Lobster tails

3 tbsp. unsalted butter

½ cup diced carrot

½ cup diced onion

½ cup diced celery

2 tbsp. tomato paste

¼ cup plus 1 tbsp. brandy

3 cups heavy cream

coarse salt and freshly ground white pepper to taste

2 shallots, peeled and minced

cayenne pepper to taste

freshly ground nutmeg to taste

1 large egg yolk, at room temperature

1 tbsp. freshly squeezed, strained lemon juice

1 oz. american sturgeon caviar (optional)

brioche toasts

I bought two fairly small Lobster tails, and the first step is to separate them from their shell…pretty easy, I cut the bottom with scissors and literally cracked them lengthwise…here’s how easy it was:

I placed the lobster in the top half of a steamer over boiling water, covered and steamed for 4 minutes. Immediately immerse the cooked tails in an ice water bath to stop the cooking.

I took the shells, preheated the oven to 350 degrees, then placed the lobster shells in a roasting pan in the preheated oven and roasted, turning occasionally, for about 12 minutes, or until nicely colored and fragrant. Remove from the oven and set aside.

Time now to make the mirepoix: heat 2 tablespoons of butter in a large saucepan over medium heat. Add the carrot, onion, and celery and sauté for about 4 minutes, or just until the vegetables begin to soften without taking on any color. Add the tomato paste and sauté for about 1 minute, or just until well-incorporated.

Here’s a look:

Next, stir in the reserved lobster shells, then ¼ cup of brandy. Cook for about 3 minutes, stirring to de-glaze the pan.

Add the cream, stir to blend, and raise the heat. Bring to a simmer and then immediately lower the heat to a gentle simmer. Season with salt and pepper and cook gently for about 1 ½ hours, or until very thick and well seasoned.

Here’s a look:

Now, time to remove the sauce from the heat and pour it through a fine-mesh sieve into a clean container, pressing on the solids to extract all the flavor. Discard the solids and set the sauce aside, because there is still one more step to go!

Heat the remaining tablespoon of butter in a medium sauté pan over medium-low heat. Add the shallots and season with cayenne and nutmeg. Cook, stirring constantly, for about 2 minutes, or until the seasonings have colored and are fragrant. Then, add the reserved lobster meat and sauté for 1 minute.

Add the remaining tablespoon of brandy, stirring to de-glaze the pan. Add the reserved cream sauce, raise the heat, and bring to a gentle simmer. Place the egg yolk in a small bowl.

One last step and it involves that egg on the ingredients list! Remove your pot from the heat and, using a slotted spoon, transfer the Lobster tails to a plate.

Whisk a bit of the hot sauce into the egg yolk to temper it and then whisk the egg mixture into the sauce. Add the lemon juice and pour the sauce over the lobster on each plate…take a look:

Place a nice dollop of Caviar on top and then add your toasted Brioche points to the plate and it’s time to eat!

Seems like a lot of work for sauce-covered poached lobster but it was very flavorful, the cream, brandy and spices really combining for a lot of flavor, and the richness was really helped by the roasted shells….I loaded chunks of lobster on the brioche with caviar and dug in!

Here is a video that puts the entire cooking process together if you’d like to see more of the process:

So, a native New York dish that used some of the flavors of the regions. Before I turn it over to Robbie, here’s a question I was asked:

“What’s the difference between Lobster Newberg and Lobster Thermidor?”

Here’s your answer:

“Lobster Thermidor uses a mustard-infused sauce and Gruyère cheese, while Lobster Newberg features a brandy-cream sauce with sherry and egg yolks. Lobster Thermidor pairs well with steamed asparagus, crusty French bread, or a light salad to complement its rich flavors.”

Now, onto Robbie!

She chose a South African dish called “Cape Malay Fish Curry”!

You can see it here:

Back to Delmonico’s, I did have a great meal there and it included this moment:

You see, they also created Baked Alaska!

Click here to see what it is!

Thank you Robbie for taking part in this collaboration – I am going to make your dish now!

If you enjoy these posts, why not subscribe and never miss out? It’s easy, and there are NO ads of any kind, just stuff I like…click on the main page and “follow” me on the upper right!

https://biteeatrepeat.com

If you like this story please share on social media – thanks!

Categories: Chef memoirs, Cookbooks, Eat This!, Fine Dining, Food, Food Pictures, Food Travel, Recipes, Travel, Wacky Food, World's Wildest Food

Tags: Bake Alaska recipe, best fish curry recipes, best restaurants New York, bite eat repeat Delmonico's review, bite eat repeat website, Bite Eat Swallow, Bite! Eat! Repeat!, Bite! Eat! Repeat! Chef Kwame Onwuachi Tatiana review, bite! eat! repeat! delmonicos restaurant review, Bite!Eat!Repeat! webiste, Cape Malay Fish Curry, Cape Malay Fish Curry recipes, Delmonico's New York, Delmonico's Restaurant review, dinner, fish curry, food, food books, food memoirs, food posts, food reviews, food scenes in movies, food travel, food writing, New York, New York best restaurants, New York City, New York new restaurants, New York restaurant Delmonico's, New York restaurants, New York resturants, new york's best crab cake, recipes, Robbie Cheadle food recipes, robbie's inspiration website, seafood, travel