Lobster Newburg is sauteed lobster mixed with cream, egg yolks, sherry, butter, and brandy – and just a dash of cayenne or nutmeg.  It makes a creamy sauce-like food and is traditionally served on buttered toast wedges.  The dish was invented at Delmonico’s restaurant in NYC in the late 1800’s.  The dish was originally named Lobster Wenburg after the wealthy sea captain, Ben Wenburg, who frequented the restaurant a lot. He brought the recipe back to New York with him after a voyage.  – The sauce the Lobster is served in (what makes it Newburg) is known as Terrapin Sauce and has been used in recipes for years before its addition to Lobster in the 1870’s. – After a nasty arguement between Mr. Wenburg and the management the item was taken off the menu.  When popoular demand brought it back to the menu, the owner of Delmonico’s changed the name from Wenburg to Newburg to spite his new found enemy.

Another story suggests there was no fight at all, and the first three letters were reversed to simply protect Ben Wenburg’s privacy.

Louis Fauchere, an employee of Delmonico’s Restaurant, left NY and opened his own hotel in Pennsylvannia, Hotel Fauchere.  He served the signature dish there, and Lobster Newburg began to gain popularity among elegant diners.

Lobster Newburg can be found in specialty stores as well, canned by the company Bar Harbor.

At first my Lobster Newburg came out great!  It had a nice white color and great flavor.  When I left it to prepare my toast I accidentally left the heat on allowing the sauce to come to a boil.  It then curdled and the brandy separated from the sauce, leaving me with the grotesque brownish-grey sauce pictured above.  It now tasted awful, good thing I only made enough for one serving and not too much was wasted.