What is National Lobster Newburg Day?
On March 25th, the ushers in a commemoration of a sea captain will dined in a commemoration worthy of a sea captain. Lobster Newburg, an American seafood dish, includes lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper.
Lobster Newburg was the first Lobster Newburg in 1876, according to Delmonico's of New York's debut Lobster Newburg. The elegant and rich dish was created by a sea captain named Ben Wenburg. Chef Charles Ranhofer made refinements and added the dish to the restaurant's menu as Lobster a la Wenburg after he demonstrated the dish to restaurant manager Charles Delmonico. It wasn't long before the dish gained in fame.
However, the dish was withdrawn from the menu due to an argument between Wenburg and boss Charles Delmonico. Delmonico's returned the dish with a new name after many requests from patrons. Lobster Newburg was the entree that came to be known as Lobster Newburg.
Brothers Giovanni and Peter converted a small café when Delmonico first opened in 1830. They opened cloth-covered tables and printed menus in New York's first customary restaurant. Lobster Newburg came about right around the time lobster was transitioning from a poor man's food to a delicacy, similar to the café's transformation. People used lobster to be fish bait or prisoner food before the mid-1900s, as shown by this article. Lobster had not been elevated to the high-end product it is today. But right around the time Captian Wenburg invented the dish, tourism by train and ship was on the rise. People were enjoying the seafood for the first time when a pair with improved canning options (including lobster).
The nation's love of the crustacean grew as dishes such as Lobster Newburg, lobster tails, lobster bisque, and others made their way into restaurant menus.
