Lobster in american sauce
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | whole lobster; steamed and shells remove |
| 2.00 | tablespoon | olive oil |
| 1.00 | tablespoon | butter |
| 2.00 | tablespoon | shallots; minced |
| 1.00 | tablespoon | garlic; minced |
| 2.00 | tablespoon | tomato puree |
| ½ | cup | brandy |
| 1.00 | cup | shrimp or fish stock |
| ½ | cup | white wine |
| 1.00 | tablespoon | parsley; chopped |
| 1.00 | cup | heavy cream |
| 3.00 | tablespoon | butter |
| 1 | salt and pepper | |
| 1 | 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
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