Foodie Friday – Lobster Newburg

We have America to thank for Lobster Newburg (or Newberg).  The dish was invented by a sea captain (Wenberg) who demonstrated it to a chef in New York in 1876.  After the dish became popular the inventor and restaurant fell out so the restaurant just reversed the first 3 letters of the inventors name and Lobster Newberg was born.

So what is it? The ingredients sound superb.  They include – lobster, butter, cream, cognac, sherry, eggs and Cayenne Pepper.

Here, courtesy of What's Cooking America is the recipe:

Lobster Newberg Recipe:

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 2 to 4 servings

Ingredients:

5 tablespoons unsalted butter
2 cups cooked lobster meat, cut into 1/2-inch pieces*
1 teaspoon salt
1 cup heavy cream, divided
3 egg yolks
1/4 teaspoon Tabasco or 1/8 teaspoons cayenne pepper or to taste
1/3 cup cognac, sherry, brandy, or Madeira (your choice)
Toast Points
* Use fresh lobster if available, but frozen lobster or 2 (6 ounce) cans of lobster may be used instead.  You could also substitute lobster tail meat.

Instructions:

In a large frying pan or chafing dish over medium-low heat, heat butter until the foam begins to subside.  Immediately add the cooked lobster meat and saute, turning all the pieces, for approximately 2 minutes.  
Add 3/4 cup of the cream and add the salt; stir and simmer for an additional 2 minutes (do not allow the mixture to boil).
Meanwhile in another bowl, beat the remaining 1/4 cup of cream together with the egg yolks.
Stir in the Tabasco and cognac to the lobster mixture.  Stir or whisk in a few tablespoons of the simmering cream mixture into the egg/cream mixture.  Reduce heat to low and stir the mixture until thickened (but not boiling).
Remove from heat and serve immediately on Toast Points.
Makes 2 to 4 servings.