Ingredients Jump to Instructions ↓

  1. 1 pound whole lobster, steamed and shells removed

  2. 2 tablespoons olive oil

  3. 1 tablespoon butter

  4. 2 tablespoons minced shallots

  5. 1 tablespoon minced garlic

  6. 2 tablespoons tomato puree

  7. 1/2 cup brandy

  8. 1 cup shrimp or fish stock

  9. 1/2 cup white wine

  10. 1 tablespoon chopped parsley

  11. 1 cup heavy cream

  12. 3 tablespoons butter Salt and pepper and pinch of cayenne pepper

Instructions Jump to Ingredients ↑

  1. 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 to 3 minutes, or until bright red. Add the shallots and garlic and saute for 1 minute. Stir in the 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 for 15 minutes. Remove from heat and strain through a fine chinois into a sauce pot. Whisk in the cream and bring up to a boil. Reduce to a simmer. Simmer for 2 to 3 minutes. Mount in the 3 tablespoons butter. Season with the salt and cayenne. Yield : 1 cup


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