Lobster Newburg Recipe | Epicurious.com
"Gastronomic lore tells us that the forerunner of this famous lobster dish was actually created at Delmonico's, the well-known New York City restaurant, during its heyday in the latter part of the last century. Mr. Ben Wenburg (or Wenberg, as some believe), a Delmonico's habitué during this period, is said to have devised a dish made with seafood, cream, and egg yolks. It was called Wenburg on the menu until some time later when the epicurean Mr. Wenburg became involved in a dispute with the management. Thereafter, the restaurant renamed the offering seafood "Newburg," and a classic was born...."
INGREDIENTS
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three 1 1/2-pound live lobsters
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1/2 stick (1/4 cup) unsalted butter
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2 tablespoons plus 1 teaspoon medium-dry Sherry
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3 tablespoons plus 1 teaspoon brandy
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1 1/2 cups heavy cream
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1/4 teaspoon freshly grated nutmeg
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cayenne to taste
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4 large egg yolks, beaten well
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toast points as an accompaniment
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