This recipe is rich and delicious. Use fresh lobster and serve hot, over buttered toast slices. An elegant starter for a dinner party.
This classic dish originated in New York City in 1876. Developed by Ben Wenberg, a sea captain, it was first served at the historic Delmonico's Restaurant.
This certainly is a great starter for any dinner party, easy to prepare & make, however it is very rich so next time I will cut down on the amount or use it for 6 guests. I used lobster tails from Iceland and there was plenty of meat for four, but may need more another pack for six, giving more flavour to the dish. (Just did this again and topped with breadcrumbs & toasted under the grill which soaked up the richness a little) a nice starter for our Christmas dinner. - 25 Dec 2015
My husband and I really enjoyed this.. on the advice of our grocer we used monkfish (he called it "the poor man's lobster!) and it was excellent-this made this delcious recipe very very reasonable-allowing us to enjoy it much more often!!! It was wonderful! - 27 Jan 2005 (Review from Allrecipes US | Canada)
Excellent, and a keeper! I did change the procedure a bit by adding the cayenne pepper to the melted butter. I then added the meat and the shell, covered to steam whilel I prepared other ingredients. This step added flavor directly to the lobster and gain addition flavor from the shell. Remove meat, keeping warm and discard the shell, proceed with recipe. - 04 May 2005 (Review from Allrecipes US | Canada)