Lobster american sauce

1 Cup

Ingredients

Quantity Ingredient
1 pounds Whole lobster; steamed and shells removed
2 tablespoons Olive oil
1 tablespoon Butter
2 tablespoons Shallots; minced
1 tablespoon Garlic; minced
2 tablespoons Tomato puree
½ cup Brandy
1 cup Shrimp or fish stock
½ cup White wine
1 tablespoon Parsley; chopped
1 cup Heavy cream
3 tablespoons Butter
Salt and pepper
pinch 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 2-3 minutes, or until bright res. add the shallots and garlic and saute for 1 minute. Stir in 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 15 minutes. Remove from heat and strain through a fine chinois into a sauce pot. Whisk in the cream amd brign to a boil. Reduce to a simmer. Simmer for 2-3 minutes. Mount in the 3 tablespoons butter. Season with salt and cayenne.

Source: Essence of Emeril, #2329, TVFN formatted by Lisa Crawford, 4/29/96

Related recipes