Seafood Newburg is a variation of the American dish, Lobster Newburg. The dish, usually containing lobster, butter, cream, eggs, sherry, cognac and cayenne pepper, was invented by Ben Wenberg in the 1870's.
In 1876, Wenberg, a sea captain in the fruit trade, demonstrated his creation to the manager of Delmonico's Restaurant in New York City, who after a few refinements, added it to his menu as Lobster à la Wenberg. It caught on and actually became quite popular with the restaurant's clientele. Sometime later, an argument ensued between Wenberg and manager, Charles Delmonico, which resulted in the item being removed from the menu. Public sentiment was not quite as accommodating. To fulfill his patrons' requests, Delmonico simply switched the W and N in Wenberg, and in an anagrammatical stroke of genius (or deceit), popped it back on the menu as Lobster Newberg.
3 1lb lobster tails, cooked & cut into bite-sized pieces (drop in boiling water, cook 10-15 minutes)
1 lb scallops, cooked (simmer 5-10 minutes)
1 lb shrimp, cleaned-cut in half-cooked (simmer 5-10 minutes)
Melt butter, stir in flour, salt, cayenne and nutmeg, stirring constantly until bubbly.
Stir in milk (1/2 cup at a time) and cream. Continue cooking and stirring until sauce thickens and bubbles.
Remove from heat.
Beat egg yolks, add sherry, and slowly add 1/2 cup of the heated sauce. Stir back into remaining sauce.
Cook slowly, stirring constantly for one minute.
Fold in fish. Heat gently for 5 minutes.
* If you choose to substitute 1 lb of crab meat for scallops, add 3/4-1 cup more of milk.
Recipe from the collection of Eva Zwermann Hill (1902-89)