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Recipe

Lobster Sauce

  • Yield: About 3 cups

Ingredients

  • 1 tablespoon vegetable oil
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup finely chopped yellow onions
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped carrots
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 2 tablespoons bleached all-purpose flour
  • 1/4 cup Cognac or other brandy
  • Reserved shells from two 1 1/2-pound lobsters
  • 4 cups Shrimp Stock,
  • Chicken Stock, or
  • canned low-sodium chicken broth
  • 3 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1 cup heavy cream

Directions

  • Heat the oil and melt the butter in a medium heavy stockpot over medium-high heat. Add the onions, celery, and carrots and cook until soft, about 4 minutes. Add the shallots and garlic and cook until softened, about 2 minutes. Stir in the flour and continue to stir until the mixture is a light blond color, about 2 minutes. Add the brandy and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release browned bits.
  • Add the lobster shells, then stir in the shrimp stock. Bring to a boil over high heat. Reduce the heat to medium-low. Add the tomato paste, salt, paprika, and cayenne. Simmer uncovered, stirring often, until the sauce is lightly thickened, about 1 hour.
  • Strain the sauce through a fine-mesh strainer into a medium saucepan. Add the cream and bring to a boil over medium-high heat. Reduce the heat to medium and simmer briskly until reduced to about 3 cups, about 15 minutes. Use warm. (The sauce can be stored in an airtight container in the refrigerator for up to two days.)