As many readers have written with fond memories of Shrimp DeJonghe, Lobster Thermidor and Lobster Newberg (pictured here), it seemed good timing to feature a few of these very-rich recipes. Shrimp DeJonghe is a Chicago classic, first created at DeJonghe’s Hotel and Restaurant (1899-1923) which used to stand across the street from the still-existing Palmer House. There’s some debate about who gets the glory, but the dish was conceived by either the DeJonghe Hotel owners, Henri, Pierre and Charles DeJonghe, or their chef, Emil Zehr. A note on Lobster Newberg: It used to be called Lobster Wenberg! Named for a regular at Delmonico’s in Manhattan–Ben Wenberg–the dish was renamed (first three letters transposed) after the patron and restaurateur quarreled. Note: the recipe for Shrimp DeJonghe will post shortly.
Makes 4 servings
- 4 Tbsp butter
- 2 cups coarsely cut cooked lobster
- ¼ tsp Tabasco sauce
- ¾ tsp salt
- 2 Tbsp sherry
- 4 egg yolks
- 1 cup heavy cream
- ½ cup milk
- dried breadcrumbs (I used seasoned panko for a little extra crunch)
- 1 Tbsp melted butter
- Over direct heat, melt butter in top portion of double-boiler pan. Add lobster and cook over direct heat, stirring constantly, about 5 minutes. Add Tabasco, salt, and sherry.
- Meanwhile, heat water in lower double-boiler pan to boiling. Fit top pan with lobster/sherry mixture in it, over the lower double boiler pan with boiling water in it. In a glass bowl, quickly beat egg yolks slightly, add cream and milk. Stir into lobster and cook, stirring constantly, until thickened.
- Immediately turn into individual crocks and sprinkle buttered crumbs on top. Serve at once.