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 Newburg or Lobster Newburg. It is still quite popular and is found in French cookbooks, where…