|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 114g||146%|
|Saturated Fat 63g||315%|
|Total Carbohydrate 265g||96%|
|Dietary Fiber 6g||21%|
|Total Sugars 17g|
|Vitamin C 18mg||89%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This creamy lobster Newburg is served with rice. Add a salad and crusty rolls for a special and satisfying meal.
Lobster Newburg dates back to the year 1876. Ben Wenberg, a sea captain, gave the recipe to Chef Charles Ranhofer of Delmonico's Restaurant in New York City. It was called "lobster a la Wenberg" until Wenberg and the restaurant had a falling-out of some kind. It was temporarily removed from the menu at that time, but because it was so popular with customers, it returned to the menu with a new name, "lobster a la Newberg." By the late 1800s, the spelling had changed to "Newburg."
Place the top pan of a double boiler directly over medium heat. Add the butter and cook, stirring, until it has melted; remove from heat. Add flour and stir until smooth. Whisk in the salt, nutmeg, and paprika.
Gradually stir in half-and-half. Place the pan back on the heat and bring to a boil, stirring constantly. Reduce the heat to low and simmer, stirring, for 3 minutes longer.
In a small bowl, slightly beat the egg yolks. Stir about 1/2 cup of the hot mixture into the beaten egg yolks and then pour back into the pan.
Place the pan over a pan of hot water set to medium-low heat. Add lobster to the sauce, cooking and stirring until mixture is thickened and lobster is heated through, about 10 minutes.
Add the sherry and stir to blend thoroughly.
Serve over hot cooked rice and garnish with chopped fresh parsley.