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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Lobster Newberg ： ウィキペディア英語版 Lobster Newberg Lobster Newberg (also spelled Lobster Newburg) is an American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and Cayenne pepper. 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, Charles Ranhofer, the creation was added to the restaurant’s menu as ''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 rendered in anagram ''Lobster à la Newberg'' or ''Lobster Newberg''.〔 It is still quite popular and is found in French cookbooks, where it is sometimes referred to as “Homard sauté à la crème.” When Ranhofer’s printed recipe first appeared in 1894, the lobsters were boiled fully twenty-five minutes, then fried in clarified butter, then simmered in cream while it reduced by half, then brought again to the boil after the addition of Madeira. Lobster Newberg is related to Lobster Thermidor, a similar dish that involves lobster meat cooked with eggs, cognac, and sherry that appeared in the 1890s. ==See also== *Lobster bisque 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Lobster Newberg」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.