Lobster Newburg is an American

Cuisine of the United States

American cuisine is a style of food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter...

 seafood

Seafood

Seafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...

 dish made from lobster

Lobster

Clawed lobsters comprise a family of large marine crustaceans. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.Though several groups of crustaceans are known as lobsters, the clawed lobsters are most...

, butter

Butter

Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...

, cream

Cream

Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators"...

, cognac

Cognac (drink)

Cognac , named after the town of Cognac in France, is a variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime....

, sherry

Sherry

Sherry is a fortified wine made from white grapes that are grown near the town of Jerez , Spain. In Spanish, it is called vino de Jerez....

, egg

Egg (food)

Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...

s, and Cayenne pepper

Cayenne pepper

The cayenne pepper—also known as the Guinea spice,cow-horn pepper, aleva, bird pepper,or, especially in its powdered form, red pepper—is a red, hot chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum...

. The dish was invented by Ben Wenberg, a sea captain in the fruit trade. He demonstrated the dish at Delmonico’s Restaurant

Delmonico's Restaurant

Delmonico's is the name of series of restaurants of varying duration, quality, and fame located in New York City. The original and most famous was operated by the Delmonico family during the 19th and early 20th centuries, closing due to a Prohibition-era slowdown in 1923...

 in New York City

New York City

New York is the most populous city in the United States and the center of the New York Metropolitan Area, one of the most populous metropolitan areas in the world. New York exerts a significant impact upon global commerce, finance, media, art, fashion, research, technology, education, and...

 to the manager, Charles Delmonico

Delmonico's Restaurant

Delmonico's is the name of series of restaurants of varying duration, quality, and fame located in New York City. The original and most famous was operated by the Delmonico family during the 19th and early 20th centuries, closing due to a Prohibition-era slowdown in 1923...

, in 1876. After refinements by the chef

Chef

A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...

, Charles Ranhofer

Charles Ranhofer

Charles Ranhofer was the chef at the famous Delmonico's Restaurant in New York from 1862 to 1876 and 1879 to 1896...

, the creation was added to the restaurant’s menu

Menu

In a restaurant, a menu is a presentation of food and beverage offerings. A menu may be a la carte – which guests use to choose from a list of options – or table d'hôte, in which case a pre-established sequence of courses is served....

 as Lobster à la Wenberg and it soon became very popular.

An argument between Wenberg and Charles Delmonico caused the dish to be removed from the menu. To satisfy patrons’ continued requests for it, the name was rendered in anagram

Anagram

An anagram is a type of word play, the result of rearranging the letters of a word or phrase to produce a new word or phrase, using all the original letters exactly once; e.g., orchestra = carthorse, A decimal point = I'm a dot in place, Tom Marvolo Riddle = I am Lord Voldemort. Someone who...

 Lobster à la Newburg or Lobster Newburg. It is still quite popular and is found in French cookbooks

French cuisine

French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...

, where it is sometimes referred to as “Homard sauté à la crème.” When Ranhofer’s printed recipe first appeared in 1894, the lobsters were boiled fully twenty-five minutes, then fried in clarified butter, then simmered in cream while it reduced by half, then brought again to the boil after the addition of the Madeira.

Lobster Newburg is related to Lobster Thermidor

Lobster Thermidor

Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and cognac or brandy, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust, typically Gruyère...

, a similar dish that involves lobster meat cooked with eggs, cognac, and sherry that appeared in the 1890s.