Recipe Corner: Lobster Newberg

030_Pg34-Newburg_d3.tifThere are numerous versions of this delicious lobster dish. A story from the 1870’s about how the original Lobster Wenberg came to be called Lobster Newberg. Lobster a la Newberg, or sometimes Lobster Newburg is rather interesting.

It tells of a wealthy sea captain, Ben Wenberg, who frequented the famous Delmonico’s restaurant when in New York, told owner Charles Delmonico about a new way to cook lobster. After some refined touches by the chef, the dish was added to the menu and immediately became popular.

Shortly after, Wenberg and Delmonico had a falling out and Wenberg was banished from Delmonico’s. However, because the dish had become so popular, Charles Delmonico simply reversed the letters W and N in Wenberg’s named, and it became the Lobster Newberg we know today.

For your eating pleasure, you will find below two very different but very easy recipes for Lobster Newberg – Lobster Newberg #1 (from the pantry shelf – except for the lobster) and Newberg #2. You don’t need to restrict these recipes to lobster only, other shell fish, such as crab, shrimp or scallops are equally delicious, and if you have any leftover chicken or turkey, this is an excellent way to showcase them.

Lobster Newberg #1:

4 tablespoons unsalted butter

2 cups diced cooked lobster meat

1/8 teaspoon paprika

1/4 teaspoon fresh-ground nutmeg

2 cans (10-3/4 ounces each) Campbell’s cream of mushroom soup

1 can (3 ounces) sliced mushrooms with juice

1 cup milk

Salt and fresh-ground white pepper

1/4 dry sherry wine

2 tablespoons brandy

In a large saucepan, heat the butter over moderate heat and sauté the lobster for 2-3 minutes. Stir in remaining ingredients and heat slowly, stirring well. That’s it! Serve over puff pastry shells, rice or toast points. Makes 4 servings.

Lobster Newberg #2:

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1-1/4 cups warm milk

2 large egg yolks, lightly beaten with 1/4 cup light cream

1/8 teaspoon paprika

Dash cayenne

Salt and fresh-ground white paper

2 tablespoons dry sherry wine

1 to 2 tablespoons brandy

2 cups diced cooked lobster meat

Melt butter in a large, heavy saucepot over medium heat. Stir in the flour and let bubble for 2 minutes, stirring. Whisk in the warm milk, then the egg yolks beaten with the cream. Slowly bring to a boil, stirring or whisking until the mixture thickens, about 3 minutes. Season to taste, stir in the sherry, brandy and lobster and heat through. Serve over puff pastry shells, rice or toast points. Makes 4 servings.

Resident Suzanne Jones is the author of “Readable, Doable and Delicious: Requested Recipes and Stories from the Past to the Present”. For a number of years, Suzanne wrote a weekly column in the South Florida Sun-Sentinel titled “You Asked For It”. For more information about her book, visit (

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Courtesy of ABC News/Good Morning America

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(Read more at ABC News/Good Morning America)

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By Shadi Bu Shra, Miami Herald

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(Read more at the Miami Herald)

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Courtesy of NBC Miami

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(Read more and see the news video at NBC Miami)