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For Christmas at my parents house we feasted on our traditional lobster dinner. This year, however, my mother went a little lobster crazy and bought way more lobster than necessary. Actually, she bought enough for everyone but then family that was suppose to be flying in to join us found themselves with canceled flights resulting in us having 2 extra giant lobster tails. After pondering what to do with the extra sea bugs we decided that Lobster Newburg was the way to go. Since it was the holiday and we had already been eating recklessly why not add on to the calorie intake semi-guilt free? The holidays come around once a year and this is not a dish you eat frequently.

After a little online research I ended up stumbling upon Wikipedia and read a cool little story about where Lobster Newburg originated from. Basically the dish was invented by a sea captain named Ben Wenberg. He demonstrated the dish at Delmonico’s Restaurant in NYC to the manager in 1876.  The chef refined the recipe and it was added to the menu as Lobster à la Wenberg. After an argument between Wenburg and the manager the dish was removed from the menu. But when customers continued to request it they changed the name to Lobster Newburg, by using a little word play, then added it back to the menu.

I found that there are many variations of Lobster Newburg so I read through a few recipes and then just created my own because I couldn’t decided which I preferred. The results were amazing. I have a picky mother and an Aunt who has been cooking for years and they both approved of my recipe.  They both insisted that they weren’t just trying to spare my feelings.

Lobster Newburg Ingredients:
2 (10 ounce) Lobster tails, thawed
4 egg yolks, beaten
1 cup heavy cream
9 tablespoons butter
1/4 cup dry sherry
2 tablespoon tomato paste
1 Spanish Onion, chopped
1 leek, chopped
4 sprigs fresh tarragon, chopped
¼ teaspoon cayenne pepper
¼ teaspoon paprika
salt and fresh ground pepper to taste

Instructions: In a large pot bring water to a rolling boil and add lobster tails.  Cook for 6 minutes. Immediately remove tails from pot and place in an ice bath.  When lobster is cooled remove meat from shells and cut into bite sized pieces. Set aside. (Note: lobster will not be cooked thoroughly but will finish cooking when added to Newburg sauce before serving).

In pan heat 1 tablespoon butter and saute onion and leek until tender.  Set aside.

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. Stir in tomato paste.  Add in onions and leek and continue to cook, stirring constantly until the mixture thickens. Do not boil.

Remove from heat, and season with cayenne, paprika, salt and pepper. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over toast points.