WebBlend the flour and seasonings into the butter. Cook, stirring, for about 2 minutes. Gradually add half-and-half and sherry to the roux; cook until the sauce is …
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WebMelt the butter in a large skillet. Whisk in the flour and cook until golden brown. Stir in the half and half, cooking until slightly thickened. Temper the eggs by …
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Thereafter, the restaurant renamed the offering seafood "Newburg," and a classic was born. Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled.
Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg.
Chef Ranhofer also called it "lobster a la Delmonico," but the name "Newberg" stuck. The spelling, however, had changed to "Newburg" by the late 1800s. The sauce is a rich cream and egg yolk sauce flavored with a small amount of sherry and cayenne pepper.
In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil. Remove from heat, and season with salt, cayenne, and nutmeg. Add Maine lobster.