Lobster Sauce

Lobster Sauce Ingredients

800 g Lobster shell	1/2 tb Tomato puree
3 tb Butter	1 tb Cognac
2 tb Finely chopped (brunoise)	1 l Heavy cream*
2 tb Finely chopped (brunoise)	Salt and pepper to taste
2 tb Leek cut julienne

Instructions for Lobster Sauce

I got this recipe during my apprenticeship. We used to serve it with oven baked angler. 1. Crush lobster shell into small pieces. 2. Fry vegetables in butter. 3. Add lobster shell and tomato puree. 4. Add cognac 5. Boil up. 6. Add heavy cream. 7. Boil for 20 minutes on low heat. 8. Sift 9. Boil until the sauce get the wanted thickness *You can substitute some of the cream with fish stock. Use beurre manie or corn starch (sp ?) to thicken . Posted to TNT - Prodigys Recipe Exchange Newsletter by Merethe R?skeland on Apr 12, 1997

Main Ingredient: LobsterCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Cream	Leek	Lobster
Tomato

Lobster Cream Butter Tomato

for flavor and categorization

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