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