Lobster Newberg

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Lobster Newberg is a rich and decadent seafood dish that originated in the early 20th century in New York City. It is made with lobster, butter, cream, cognac, and a touch of spice, and is typically served as a main course.

The dish is said to have been created by a chef named Beniamino Schiavo, who worked at a restaurant called Delmonico's in Manhattan. According to the story, Schiavo was looking for a way to use up some leftover lobster meat, and he experimented with different ingredients until he came up with the combination that would become Lobster Newberg.

The dish quickly became a hit among the restaurant's clientele, and soon it was being served at upscale restaurants all over the city. Today, Lobster Newberg remains a popular choice for special occasions, and it is often served at fancy dinner parties and weddings.

So, what makes Lobster Newberg so special? For starters, the use of high-quality lobster meat is essential. The lobster is typically cooked in butter until it's tender and slightly caramelized, and then it's mixed with a rich cream sauce that's infused with the flavors of cognac and spices. The result is a dish that's both rich and indulgent, with a depth of flavor that's truly exceptional.

If you're interested in trying Lobster Newberg for yourself, you can find it on the menu at many upscale seafood restaurants. It's usually served with a side of rice or pasta, and it's a great choice for a special occasion or romantic dinner.

If you're feeling adventurous, you can also try making Lobster Newberg at home. Here's a simple recipe to get you started:

Ingredients:

Instructions:

1. Melt the butter in a large skillet over medium heat. Add the lobster and cook, stirring occasionally, until the meat is opaque and slightly caramelized, about 5-7 minutes.

2. Sprinkle the flour over the lobster and cook for 1 minute.

3. Gradually stir in the cream and cognac, and cook, stirring constantly, until the sauce is smooth and slightly thickened, about 5 minutes.

4. Stir in the paprika and season with salt and pepper.

5. Garnish with parsley, chives, and almonds, and serve immediately.

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