Seafood Newburg (Lobster, Scallops, and Shrimp in Sherry Cream Sauce)
While Lobster Newburg was first served New York City’s Delmonico’s restaurant in 1876, Boston’s Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce.
September 25 is...National Crab Newburg Day! Newburg or Newberg is very rich sauce of butter, cream, egg yolks, cognac, sherry, cayenne pepper and nutmeg, to which cooked shellfish—crab, lobster, scallops, shrimp—is added, alone or in combination. It can also be called creamed seafood sauce; in fact, in French, the dish Lobster Newburg is called homard sauté à la crème (lobster sautéed in cream).