Recipe courtesy of Chris Mills

LOBSTER SAUCE

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 2 hr 10 min
  • Prep: 25 min
  • Cook: 1 hr 45 min
  • Yield: 2 cups sauce
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
  4. 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.
  5. Serve with roasted fish of your choice.
24m Intermediate 100%
CLASS
9m Easy 99%
CLASS
15m Easy 99%
CLASS
10m Easy 99%
CLASS
35m Intermediate 99%
CLASS
Erin Jeanne McDowell

French Onion Soup Casserole

30m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages