Submitted by Customculinary.com for Food Service Professionals
September 30, 2006
In a 2-gallon sauce pot over medium-high heat, melt butter and blend in flour. Cook for 2-3 minutes, stirring constantly.
Add water, lobster base, and red pepper. Blend thoroughly to eliminate lumps. Heat to a boil, stirring constantly. Reduce heat and simmer 10 minutes, stirring occasionally.
Add cream and cook 2-3 minutes, then remove from heat. Makes about 1 gallon.