Lobster American Sauce (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1 tablespoon butter |
1 pound whole lobster, steamed and shells removed |
2 tablespoons minced shallots |
1 tablespoon minced garlic |
2 tablespoons tomato puree |
1/2 cup brandy |
1 cup shrimp or fish stock |
1/2 cup white wine |
1 tablespoon chopped parsley |
1 cup heavy cream |
3 tablespoons butter |
salt and pepper and pinch of cayenne pepper |
Directions:
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.
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