What’s in a Name – Lobster Newberg

Lobster Newberg

Lobster Wenberg was invented by Ben Wenberg, a sea captain. He first demonstrated the dish at Delmonico’s Restaurant in New York City in 1876.

Following an argument between Wenberg and owner Charles Delmonico the dish was removed from the menu, but patrons continued to request it, so it was returned to the menu in anagram, as Lobster à la Newberg.

Delmonico’s kept coming up over and over again during Lisa & Dean’s research for this dinner. It was THE most famous restaurant in New York City, and arguably in the entire United States. Named after two Swiss brothers, it opened in 1837 in Lower Manhattan. So many famous named dishes originated here: they also gave us Eggs Benedict, Manhattan Clam Chowder, Steak Delmonico, Chicken à la King and Baked Alaska.

Vol au Vent the pastry shell the Lobster Newberg is served in tonight, Vol Au Vent comes from the French for “lifted by the breeze” or “windblown” to describe the pastry’s airy lightness. Vol au vent is often credited to one of the first internationally renowned celebrity chefs, Marie-Antoine Carême.

Caves Llopart(LO-part) Brut Reserva Cava 2013

Tonight’s first wine, Cava is a Spanish sparkling wine. The name comes from the Catalan word for the Caves where these wines were stored for temperature consistency. Cava is the Spanish equivalent of Champagne, and a controlled Denomination of Origin. Only Spanish wines produced in the traditional methode Champenois style may be labelled Cava. This Cava contains all 3 commonly used grapes in Cava include Macabeu (MAC-a-bow), Parellada (PAIR-el-la-da), and Xarello (za-REL-low).

The vineyards where this Cava is produced, just to the West of Barcelona, have been in the Llopart family since 1385. The family produced their first Cava in 1887.

What’s in a Name – Lobster Newberg

Malcolm & Alma