Nancy Brandwein

"Order items from the original menu, as popular today as they were in 1837: lobster Newburg, with juicy lumps of lobster swaddled in brandy cream sauce and sprinkled with caviar."

Jessica Cickay

"The tails were lightly butter and half pulled from their shells while the claws were tender and drizzled with a heavier sauce similar to the bisque served earlier. The ensemble presented a great mix of light and strong flavors and beautifully provides another avenue to eat shellfish in front of clients with class."

Katie Lara

"The lobster was succulent and was covered in a sauce of butter, cream, brandy, eggs and cayenne pepper. It was topped with caviar and a couple small pieces of fried bread. I loved this."

Catherine Forth

"It’s an ultra-decadent plate of succulent lobster drenched in a brandy or cognac cream sauce, topped with a scoop of fine caviar and brioche batons."

Caroline Sievers

"What would this list be without the first fine dining restaurant in the country? Start off with Lobster Newburg."