Lobster American Sauce

Recipe Ingredients

1 lb	454g / 16oz	Whole lobster - steamed,
		And shells removed
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Tomato puree
1/2 cup	118ml	Brandy
1 cup	237ml	Shrimp or fish stock
1/2 cup	118ml	White wine
1 tablespoon	15ml	Chopped parsley
1 cup	237ml	Heavy cream
3 tablespoons	45ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Cayenne pepper

Recipe Instructions

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 chinoise 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.

This recipe yields 1 cup of sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2380 broadcast 05-09-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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