Lobster Newburg Sauce
A classic, rich seafood sauce combining RC Unseasoned Cream Sauce Mix with melted butter, paprika, cooked tomato paste, dry sherry, and savory RC Lobster Base.
Yield / Servings
1 Gallon Yield
Category
Sauces / Seafood Cream Sauces
Ingredients
8 Components
Water
5 quarts
Butter
1 Tbsp.
Ground Paprika
1 Tbsp.
Tomato Paste
2 Tbsp.
Sherry
5–6 oz.
RC Lobster Base
2 Tbsp.
Salt & Black Pepper
To taste
Preparation Steps
1
Prepare Cream Base
Prepare 1 jar RC Unseasoned Cream Sauce Mix with 5 quarts water according to package directions and keep warm.
2
Bloom Paprika & Cook Tomato Paste
In a separate 2-gallon pot, melt 1 Tbsp. butter over medium heat. Add 1 Tbsp. paprika and sauté briefly to bloom flavor. Add 2 Tbsp. tomato paste and cook for an additional 2 to 3 minutes, stirring constantly.
3
Reduce Sherry & Incorporate Lobster Base
Add 5–6 oz. sherry wine and 2 Tbsp. RC Lobster Base into the paprika-tomato mixture. Simmer gently for 3 to 5 minutes to release aromatics and reduce alcohol.
4
Combine, Simmer & Season
Pour the prepared RC Unseasoned Cream Sauce into the seasoning pot. Whisk thoroughly and bring to a brief simmer. Adjust seasoning with salt and pepper to taste. Hold warm above 140°F for service.
Chef Notes & Kitchen Applications
Rich Flavor Profile: Using RC Lobster Base delivers an authentic North Atlantic lobster umami punch, while RC Unseasoned Cream Sauce Mix provides a smooth, stable cream foundation that won't break or curdle when combined with sherry and tomato paste.
Serving Ideas: Exceptional when used to finish broiled or poached seafood, lobster tail, poached salmon, sea scallops, shrimp and grits, seafood crepes, or over puff pastry shells.