Ingredients

1 jar Unseasoned Cream Sauce
5 quarts water
1 Tbsp. butter
1 Tbsp. paprika
5-6 ounces Sherry
2 Tbsp. tomato paste
2 Tbsp. Lobster Base
salt and pepper to taste

Instructions

Printer-Friendly PDF(yields 1 gallon)

Prepare the Unseasoned Cream Sauce. In a separate 2 gallon pot melt the butter and add the paprika. Sauté briefly on medium heat. Add the tomato paste and continue cooking for an additional 2-3 minutes. Add the sherry and the Lobster Base and simmer for 3-5 minutes. Pour the prepared Unseasoned Cream Sauce into your seasoning mix. Simmer briefly. Adjust the seasoning with salt and pepper.

Lobster Newburg sauce is excellent when used to finish any broiled or poached seafood.