Recipe
Lobster Sauce
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.)
Recipe Details
- Source: Prime Time Emeril Cookbook
- Dish Type: Sauces
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