Lobster Sauce
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 stalk
Celery (cut into small dice)30 g
Tomato Paste1 cup
Brandy1 tsp
Paprika1 tsp
Ground Cayenne Pepper2 tsps
Butter (cold)Directions:
1
In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned
2
Add the onion, carrot, and celery and cook until lightly caramelized
3
Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste
4
Deglaze with brandy and reduce by 1/2
5
Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux
6
Simmer covered for 1 hour
7
Strain the sauce, discarding the vegetables
8
Place lobster shells in a food processor and grind
9
Return ground shells to the sauce and cook until reduced to sauce consistency
10
Finish with cold butter whisked into sauce
11
When butter is incorporated, strain sauce again
12
Serve with roasted fish of your choice