Lobster Newberg, or Lobster Newburg, was originally called Lobster à la Wenberg. It was created by a sea captain called Ben Wenberg in the late nineteenth century. The manager of the well know Delmonico's Restaurant in New York City, Charles Delmonico, added it to the restaurant menu after he was shown it. The dish was renamed after the two argued and it was removed from the menu. In order to bring it back to satisfy customers, it was now called Lobster à la Newberg - Newbery being an anagram of Wenberg.
The lobster is cooked with Cayenne pepper, sherry, eggs, cream and butter. A close relative of the dish is Lobster Thermidor, which appeared shortly afterwards. Another variant is Crab Meat Newburg.
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