Recipe courtesy of Chris Mills
Save Recipe Print
Total:
2 hr 25 min
Prep:
40 min
Cook:
1 hr 45 min
Yield:
2 cups sauce

Ingredients

Directions

In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.

Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.

Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.

Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.

Serve with roasted fish of your choice.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Lobster, Lobster, Lobster and Lobster Sauce

Recipe courtesy of Charlie Palmer

LOBSTER SAUCE

Recipe courtesy of Chris Mills

Lobster in Puttanesca Sauce

Recipe courtesy of Gail Churinetz

Lobster Sauce for Pasta

Recipe courtesy of Pellegrino Family

Crabs with Lobster Sauce

Recipe courtesy of David Rosengarten

Lobster Cakes with Mustard Jalapeno Sauce

Recipe courtesy of Sharon Juergens

Seared Scallops with Lobster Brandy Sauce

Recipe courtesy of Cravings

Lobster Enchiladas with Spicy Zucchini Sauce

Recipe courtesy of Susie Jimenez

Crepes with Seafood Filling and Lobster Sauce

Recipe courtesy of David Rosengarten

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories