Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 4 tablespoons (1/2 stick) unsalted butter

  3. 1/2 cup finely chopped yellow onions

  4. 1/4 cup finely chopped celery

  5. 1/4 cup finely chopped carrots

  6. 2 tablespoons minced shallots

  7. 1 tablespoon minced garlic

  8. 2 tablespoons bleached all-purpose flour

  9. 1/4 cup Cognac or other brandy

  10. Reserved shells from two 1 1/2-pound lobsters

  11. 4 cups Shrimp Stock,

  12. Chicken Stock, or canned low-sodium chicken broth

  13. 3 tablespoons tomato paste

  14. 1 teaspoon salt

  15. 1/4 teaspoon paprika

  16. 1/8 teaspoon cayenne

  17. 1 cup heavy cream

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.)

  4. Yield : about 3 cups


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