TODAY we celebrate a classic American seafood dish that originated in New York City in the late 1800s. The Lobster Newburg.  It consists of tender chunks of lobster meat cooked in a rich, creamy sauce made with butter, cream, egg yolks, sherry, and a pinch of nutmeg. The dish is typically served over toast points, puff pastry shells, or rice.

Legend has it that Lobster Newburg was invented by Charles Ranhofer, the chef of the famous Delmonico’s Restaurant in New York City. Ranhofer named the dish after one of his wealthy patrons, a wealthy sea captain named Ben Wenburg who had brought him some fresh lobsters. Ranhofer experimented with different recipes until he created the perfect dish, which he named Lobster a la Wenburg. Over time, the name evolved into Lobster Newburg.

Despite its rich and indulgent ingredients, Lobster Newburg became a popular dish among the wealthy elite and was served at many high-end restaurants and hotels across the country. Today, Lobster Newburg is still considered a luxurious and special occasion dish, often reserved for holidays or celebratory dinners.

While traditional Lobster Newburg is made with lobster, there are variations of the dish that use other types of seafood, such as shrimp or crab. Some modern chefs have also put their own spin on the classic recipe, incorporating different herbs, spices, or garnishes to create a unique twist on this timeless dish.