| Yield | 0 |
|---|---|
| Recipes | Sauces-Marinades |
| Yield | 0 |
|---|---|
| Recipes | Sauces-Marinades |
Lobster American Sauce
1 pound whole lobster, steamed and shells removed
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons minced shallots
1 tablespoon minced garlic
2 tablespoons tomato puree
1/2 cup brandy
1 cup shrimp or fish stock
1/2 cup white wine
1 tablespoon chopped parsley
1 cup heavy cream
3 tablespoons butter
Salt and pepper and pinch of cayenne pepper
In a saute pan, heat the olive oil and butter. When the pan is smoking hot, add the lobster shells. Saute the shells for 2-3 minutes, or until bright red. Add the shallots and garlic and saute for 1 minute. Stir in the tomato puree. Flambe the brandy. Pour in the shrimp stock and white wine. Season with parsley, salt, and pepper. Bring the liquid up to a boil. Simmer for 15 minutes. Remove from heat and strain through a fine chinoise into a sauce pot. Whisk in the cream and bring up to a boil. Reduce to a simmer. Simmer for 2-3 minutes. Mount in the 3 tablespoons butter. Season with the salt and cayenne.