Newburg Sauce

• 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)
• 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

1. Dry shells in a low oven for a short time.
2. Pound them om a morter or put them through a food grinder, so they are broken up as finely as possible.
3. Melt butter in double boiler over hot water.
4. Add shells and 2 tbsp (30 ml) water.
5. Simmer for 10 minutes-do not boil.
6. Line a sieve with cheesecloth and strain the hot butter into a bowl of ice water.
7. Refrigerate and skim off the butter when it hardens.
8. Melt lobster or shrimp butter in a double boiler.
9. Add shallots and cook until translucent.
10. Add sherry or Madeira and cook about 3 minutes.
11. Beat egg yolks into cream.
12. Add the two mixtures stirring constantly until the sauce thickens.
13. If you want add tomato paste and possibly brandy or cognac.
14. Use at once.

lobster, shallots, sherry, cream, egg yolks, tomato, cognac, shrimp, butter, water, water

Taken from online-cookbook.com/goto/cook/rpage/000AE6 (may not work)