I love lobster and Lobster Newberg is one of my favorite American seafood dish!! The dish was invented by Ben Wenberg, a sea captain in the fruit trade. He demonstrated the dish in New York City and it soon became very popular. I would like to share this recipe with you....
我喜欢龙虾，纽约龙虾就是我最喜欢的一道美国海鲜之一！这道菜肴由Ben Wenberg 发明，他是一名从事水果贸易的船长。这种美味被他带到纽约后，就迅速流行开来。我想要在此和您分享它的制作方法……
Ingredients:5 tablespoons unsalted butter 2 cups cooked lobster meat, cut into 1/2-inch pieces* 1 teaspoon salt 1 cup heavy cream, divided 3 egg yolks 1/4 teaspoon Tabasco or 1/8 teaspoons cayenne pepper or to taste 1/3 cup cognac, sherry, brandy, or Madeira (your choice)
原料：5汤匙无盐黄油 2杯熟龙虾肉，每块切成1/2英寸* 1茶匙盐 1杯浓奶油，分装 3个蛋黄 1/4茶匙Tabasco辣椒酱或1/8茶匙红辣椒，或酌情添加 1/3杯干邑、雪莉、白兰地或马德拉（任意） * Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. You could also substitute lobster tail meat. * 最好用新鲜的龙虾，若没有则以2罐（6盎司）龙虾肉替代。也可以选用龙虾尾肉. Preparation: 方法：
In a large frying pan or chafing dish over medium-low heat, heat butter until the foam begins to subside. Immediately add the cooked lobster meat and sauté, turning all the pieces, for approximately 2 minutes. Add 3/4 cup of the cream and add the salt; stir and simmer for an additional 2 minutes (do not allow the mixture to boil).
Meanwhile in another bowl, beat the remaining 1/4 cup of cream together with the egg yolks.
Stir in the Tabasco and cognac to the lobster mixture. Stir or whisk in a few tablespoons of the simmering cream mixture into the egg/cream mixture. Reduce heat to low and stir the mixture until thickened (but not boiling)。
Remove from heat and serve immediately on Toast Points.
Enjoy!! Stay tuned for some of my other favorite recipes I would like to share with you weekly and let me know if you have some of your favorite recipes to share.