March 25th is National Lobster Newburg Day #LobsterNewburgDay. I am not one for #Seafood of any kind but David loves a lot of Seafood. Since Charlie and I don’t eat Seafood and a lot of restaurants smell to Fishy for me David doesn’t ever get Seafood.
Now that Charlie is almost grown he has begun to venture out in what he will and will not eat. The other day Charlie said he would like to try Lobster and Crab. I’ve been thinking about taking Charlie to Ernie’s a mom and pop Seafood Restaurant close to use that doesn’t smell Fishy. Or Red Lobster because Joe’s Crab Shack that we used to go to when Charlie was a baby closed.
While at the restaurant Charlie can also try Lobster Newburg which honestly I wasn’t sure what it was. I also didn’t know if David or Charlie knew. I’ve shared a recipe below so they can check out the dish and you can to. Before you ask no, where not going to make the recipe unless Charlie and David want to.
I will go out with one of my friends to eat dinner so the smell doesn’t bother me while Charlie and David have dinner. Would you want to have dinner with David and Charlie? Or go out to dinner with me. How about American or Mexican Food?
If anything gets people moving I believe its food holidays, Don’t you? Join me today as we celebrate National Lobster Newburg Day on March 25th. This holiday has already got people’s mouths watering. Doesn’t it?
Imagine that Lobster sitting upon a bed of rich Cream infused with the goodness of Eggs, the nutty scents of Cayenne Pepper and Nutmeg, and a dash of Sherry. Doesn’t that sound absolutely delish? Some other versions of the recipe call for the addition of Butter and/or Cognac. Did you know that?
But whatever the slight alterations may be, Lobster Newburg, in and of itself, is an iconic dish in the culinary world. One of the most interesting facts about this famous dish is that it wasn’t invented by a honed professional Chef, but by a Sea Captain named Ben Wenburg.
As a Sea Captain, it was natural for Ben Wenburg to befriend the Sea with all its secrets during his extensive travels. Seafood was also a major part of his diet, like many other seafarers’. These factors, combined with limited access to food items, led to Wenburg’s brilliant creation of Lobster Wenburg. Yes, you read that right. Lobster Newburg was originally called Lobster Wenburg.
Wenburg went on to recreate his dish in front of Charles Delmonico and Chef Charles Ranhofer, the former being the owner of New York-Cafe, Delmonico’s. The Chef and his team made little adjustments to the recipe before putting it up on the menu, naming it ‘Lobster a la Wenburg.’ Many of the Cafe’s patrons loved the new menu addition so much that it became an instant hit. However, following an argument between Wenburg and Delmonico, the dish was sadly removed.
Yet, all was not lost at Sea. After much persuasion and demand from the Cafe’s customers, Delmonico brought the dish back, but this time named it ‘Lobster Newburg.’ The Lobster dish once again took off bringing the business back to the Cafe’s shores
. It is to be noted that there is no set date for when exactly the first National Lobster Newburg Day was celebrated. People celebrate National Lobster Newburg Day by indulging in the dish and reaping the benefits of the mighty Lobster.
How To Celebrate National Lobster Newburg Day
- If you are celebrating National Lobster Newburg Day and you are not eating Lobster Newburg, then what are you doing,? Head over to Delmonico’s Cafe to try the dish and experience the amazing history attached to it. If you cannot visit the place, then haul out your Chef’s hat and recreate the simple dish right in the comfort of your home.
- Lobster Newburg has people’s hearts, but that does not mean that we are neglecting the goodness of other recipes. Break away from the monotony by discovering new flavors that can be combined with the beloved Seafood item.
- Due to pollution and overt human intervention, the Lobster population has steadily been reducing over the years. The latest numbers warn that Lobsters will be extinct by 2100. Donate to and/or support campaigns that work hard for the betterment of Sea creatures and the environment at large.
Facts About Lobster
- It has been scientifically proven that Lobsters do not feel any type of pain, whatsoever. Wouldn’t that be nice?
- Humans are not the only ones who think Lobsters are delicious. These Sea creatures start eating each other if crowded into small spaces.
- In true American fashion that demands bigger and bigger sizes of anything and everything, the American Lobster, also known as the Marine Lobster, is the heaviest, weighing more than 18 kgs!
- Lobsters are the ultimate diet food and this Seafood not only contains fewer calories than Chicken, but it is also enriched with omega-3 fatty acids, vitamins, and potassium. Looks like I need to try Lobster doesn’t it?
- Similar to humans, Lobsters tend to favor one claw over another whilst going about their daily activities.
Why People Love National Lobster Newburg Day
- I have a question for you. Who would have thought that a meeting between a Sea Captain and a Cafe owner would result in the world getting a new delicacy? Enriched with rich flavors and healthy goodness, Lobster Newburg, in all its simplicity, takes one on an exciting Seafaring adventure.
- Did you know that Lobster Newburg has a French cousin? Lobster Thermidor was invented 20 years after Lobster Newburg. There are slightly more ingredients in Thermidor, but the taste between the two dishes remains quite similar.
- One whole Century and a half has passed since Lobster Newburg was created, but there has never been a dip in its popularity and demand. We get to enjoy the same dish our ancestors enjoyed way back in the day.
Recipe for Lobster Newburg
Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 4
Ingredients
Original recipe 4 servings
- ½ cup heavy cream
- 2 large egg yolks, beaten
- ¼ cup butter or margarine
- 2 tablespoons dry sherry or madeira
- ½ teaspoon salt
- 1 pinch cayenne pepper
- 1 pinch ground nutmeg
- ¾ pound cooked lobster meat, broken into chunks
Directions
- Whisk cream and egg yolks together in a small bowl until well blended.
- Melt butter in a saucepan over low heat. Stir in cream mixture and sherry; cook, stirring constantly, until mixture thickens, 5 to 8 minutes; do not boil.
- Remove from the heat and season with salt, cayenne, and nutmeg. Stir in lobster.
- Return to the stove and cook gently over low heat until heated through, about 5 minutes. Serve hot.
Thank you,
Glenda, Charlie and David Cates
