• Tommy Centola

Crawfish Newberg

Updated: Jan 4

A few days ago, it was National Losbter Newberg day. The dish was invented by Ben Wenberg, a sea captain in the fruit trade. He demonstrated the dish at Delmonico’s Restaurant in New York City to the manager, Charles Delmonico, in 1876. After refinements by the chef, the creation was added to the restaurant’s menu Lobster à la Wenberg and it soon became very popular. An argument between Wenberg and Charles Delmonico caused the dish to be removed from the menu. To satisfy patrons’ continued requests for it, the name was changed to Lobster à la Newberg or Lobster Newberg. Of course, Lobster is not found in Gulf Waters. I have switched the Lobster with Louisiana Crawfish.1 pound Crawfish Tails

1 dash Nutmeg

1/4 cup Butter

1 pint Half & Half

2 1/2 tablespoons Flour

2  Egg Yolks, slighten beaten

3/4 teaspoon Salt

2 tablespoons Sherry

Cayenne Pepper to taste


Melt butter then stir in flour & seasonings. Add half & half gradually then cook until thick & smooth. Stir constantly. Stir a little of hot mixture into egg yolks. Add yolks to remaining sauce, stirring constantly. Add crawfish & heat thoroughly. Remove from heat & stir in sherry. Serve immediately over hot biscuits or toast points.

Enjoy!!!

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