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Maine Lobster Recipes
Maine Lobster Newburg
Maine Lobster Newburg is one of my favorite dishes. The story behind Lobster Newburg is particularly unusual because everyone thinks it is French in origin. I always thought the sauce was created in Newburg, North Dakota. The truth is full of myth and there are many stories to it's creation but it all centers around a man named Ben Wenburg and Charley Delmonico of Delmonicos Restaurant in New York City around 1876. The myths lie in who Ben Wenburg was; I have read many verisons that he was a sailor, a sea captain, a restaurant patron of Delmonicos, a rich industrialist, a fruit wholeseller, on and on it goes. But the fact is that he is always mentioned in most of the stories. He gave the recipe to Charley Delmonico and then supposedly they had a falling out over as many reasons each telling a different story. Fisticuffs and a bar room brawl in Delmonicos in one story (maybe Ben was a sailor). But one recurring fact is that Charley changed the name of the dish by transposing Wenburg to Newburg. Wenburg, Newburg: the dish tastes the same regardless of which myth you read. Wenburg probably stole it from some unknown French chef who died in obscurity because for all of his mythical personas; I can't believe any of the different Bens would know how to cook such a dish unless he stole the recipe. Google Wenburg and lobster newburg and see for yourself. Enough with the history lesson. Maine Lobster Newburg is delicious and it is very simple to make. It does not take long to prepare especially if you cooked your lobsters the night before so that they are cold and easier to pick the meat. Set aside the tamale, the light green liver organ up near the head in the middle of the carapace in a small dish for tamale on buttered toast points which you could also serve at the same time as the newburg. Remove any red coral (egg roe) and mash to a smooth texture; it's going into the sauce. Use an appropriate amount of cream sauce (Bechamel) about a cup per 2 persons. The recipe is under sauces on the home page. Cut and separate the Maine lobster meat removing the cartilage in the claws, cut the tail into medallions but remember to remove the intestinal canal that runs through the tail. Sometimes they are black. If the lobster has been properly purged there canal should be white. We purge all of our Maine lobsters twice. Set the meat aside. I like to put very finely chopped shallots into the sauce pan and saute in butter then add the smashed roe and the Bechamel cream sauce and whisk in an egg. Do not let the sauce boil. Add Sherry, I use New York Cream Sherry but you can use a drier one. This sherry stands up to cooking with out having to add a lot nor does it cost a lot. Add enough to your taste. Cook until you like the consistency add cream if necessary and a whip in a egg yolk. If the sauce is not a nice pinkish color add a little bit of very fine paprika. Add the chopped Maine lobster meat and heat until the meat is medium hot. Now what to do. You can use toast points, four per soup dish. You could put some tamale on the point ends that go in the center of the dish with the other points on the dish edge. Or you can serve with rice or mashed potatoes.
On of the great uses for this dish in Cape Cod is to use left over Maine lobster Newburg and serve it over broiled cod with mashed potatoes and mashed butternut sauce. I can't count how many times I have had this dish. It is very popular with the natives here. Especially popular at the Popponesett Inn on Popponesett beach in Mashpee. And if there is a classic Cape Cod dish; I would name this one for the honor. It seems to be losing popularity because we keep losing our native Cape Codders. Same thing with Finnan Haddie.