Lobster Newburgh

Having been a busboy in the early 70's, I remember one of the buffet items in the upscale (for its time) german family restaurant was a tray of "slightly runny, orangeish" Lobster Newburg in the steamer next to a tray of a slightly yellow "hard" rice. I have tried recipes in older cookbooks but can't seem to duplicate this rich (and I am certain unhealthy) buffet item. Most often I get a yello newburgh... or if I order it in a restaurant it is disappointing.
I would like to duplicate it and make it either a seafood or lobster newburgh I could serve over rice.

Any ideas, with the descriptions I have given, what my base recipe could be? As I say, it was more standard fare at restaurants in the early 70's but I rarely see it anymore.

No recipe, but The Cape Cod Room in the Drake makes a perfect version of this old classic.

Editied to add: Rereading the thread it seems you are looking for an orage colored varient. Cape Cod Room's lobster newberg is the standard white color IIRC.

I remember making this once with a roommate (sorry don't have the recipe) IIRC the orange color comes partly from the stock made from the lobster shells, and possibly also from roe (so you need a she-lobster) and partly from egg yolks (probably more orange in the 70's)

I'm noticing not all the online recipes include egg yolks, and I'm not finding one with lobster stock, but here's one that looks about like what I remember.

I think the orange color would come from Saffron.

I looked in my Dean and Deluca cookbook, as well as the Joy of Cooking, and did not see recipes....Did you try epicurious?

www.epicurious.com

Thanks for comments so far!
I checked epicurious, and they to reference egg yolks, which I had not considered.

Messy,
I would also be will to try some saffron as well.

I want to experiment a bit on presentation as well.
There is the classic "buffet" style, next to yellow rice in a steamer tray.
I have come "close" using a sterno/ heat source, make it "right at the table" presentation, again over rice or pastried.
And finally, I want to try individual portions, in a rice mold similar to what Jacques Pipen showed on his show recently. Take a small single serve pyrex bowl, push rich to the walls, forming a well. Put some Lobster Newburgh in the well and then cover in rice. When I am ready to serve, I flip the bowl over onto serving plate, and drizzle Newburgh sauce over around the presentation, and garnich with some herbs. I think it would be "French" classy, easy to keep warm and make a nice dinner party presentation.

Goodness, have not tasted this dish in a very, very long time. The dish of my memories vaguely recalls the flavor of sherry, but not saffron.

Some recipes I looked up, reference a pinch of paprika or cayenne. Either would contribute a reddish tinge to the sauce.

Jyoti

Boy, does the mention of lobster newburgh remind me of my mother (although we ate about ten thousand times more fish sticks than we did lobster newburgh).

I too remember sherry being an element of the sauce, which was a pale peachy color, not outright orange. Instead of serving it over rice or in rice cups, she used puff pastry shells.

In hindsight, she must really have been celebrating a good day when she made us lobster newburgh. I wonder what happened those days. Kids never know, or never care, what's going on in their parents' lives.

Here is a recipe that calls for using the coral.

http://web.grcc.edu/angus/recipes/lobster_newburg.html

The coral is undoubtably what gives it the orange color. If a restaurant was turning out buffet trays of newburg they probably always had enough females and roe to color it orange. It's also supposed to taste better than the egg yolk variant.