Lobster American Sauce

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
1 cup

Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 pound whole lobster, steamed and shells removed
  • 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
Directions
  • 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 to 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 chinois into a sauce pot. Whisk in the cream and bring up to a boil. Reduce to a simmer. Simmer for 2 to 3 minutes. Mount in the 3 tablespoons butter. Season with the salt and cayenne.


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