Source:

Joy of Cooking (the classic)-

Serves/Makes:1 cup

Ingredients

• 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

Preparation

• 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.

Comments

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.