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Newburg Sauce
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Recipe Information
Joy of Cooking (the classic)-

Serves/Makes:1 cup

  • 1/2 cup (125 ml) lobster or shrimp butter*
  • 1 tsp (5 ml) shallots, finely chopped
  • 1/4 cup (60 ml) sherry or Madeira
  • 1 cup (225 ml) cream
  • 3 egg yolks
  • 1 tbsp (15 ml) tomato paste (optional)
  • 1 tbsp (15 ml) cognac or brandy (optional)
  • Lobster or Shrimp Butter:
  • shells from 1 lb (.5 kg). or shrimp or 1 large lobster
  • 1/2 cup (125 ml) butter
  • 2 tbsp (30 ml) water
  • ice water
  • Lobster or Shrimp Butter:
  • Dry shells in a low oven for a short time.
  • Pound them om a morter or put them through a food grinder, so they are broken up as finely as possible.
  • Melt butter in double boiler over hot water.
  • Add shells and 2 tbsp (30 ml) water.
  • Simmer for 10 minutes-do not boil.
  • Line a sieve with cheesecloth and strain the hot butter into a bowl of ice water.
  • Refrigerate and skim off the butter when it hardens.
  • Newburg Sauce:
  • Melt lobster or shrimp butter in a double boiler.
  • Add shallots and cook until translucent.
  • Add sherry or Madeira and cook about 3 minutes.
  • Beat egg yolks into cream.
  • Add the two mixtures stirring constantly until the sauce thickens.
  • If you want add tomato paste and possibly brandy or cognac.
  • Use at once.
According to The Joy of Cooking by Irma Rombauer, lobster butter is a delishiously flavored pinkish butter used for finishing cream sauces served with fish or the shellfish you have used for the butter.

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