Ben Wenberg was a wealthy sea captain who sailed between Cuba and New York in the late 19th century engaged in the fruit trade. A gastronome, when ashore he often dined at New York’s Delmonico’s Restaurant. One evening in 1876 he walked into the restaurant and announced that he had learned a new way to cook lobster. Summoning a chafing dish to his table he proceeded to concoct an extravagant preparation of lobster chunks, cream, eggs, butter, sherry, and a little cayenne pepper. When the dish