GDES251_TheFinalSubmission_McCarthy_Andrew_W2018 GDES251_TheFinalSubmission_McCarthy_Andrew_W2018 | Page 16

Street View Street Food Lobster Newburg History Lobster Newberg (also spelled Lobster Newburg) 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. 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. 16 Culture To satisfy patrons’ continued requests for it, the name was rendered in anagram Lobster à la Newberg or Lobster Newberg. It is still quite popular and is found in French cookbooks, where it is sometimes referred to as “Homard sauté à la crème.” When Ranhofer’s printed recipe first appeared in 1894, the lobsters were boiled fully twenty-five 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.