 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
This recipe goes with Grilled Lobster Kabobs Ingredients:
reserved lobster head, body, and tail shells |
1/4 cup olive oil |
1 cup chopped onion |
1/2 cup chopped carrot |
1/2 cup chopped celery |
1/4 cup brandy |
1/4 cup tamarind paste (from asian or gourmet market) |
2 tablespoons tomato paste |
5 1/3 cups chicken broth |
1/2 cup heavy whipping cream |
1/2 teaspoon salt |
1/2 teaspoon hot sauce |
Directions:
1. Sauté lobster head, body, and tail shells in hot oil in a large pot over high heat 2 to 3 minutes. Add onion, carrot, and celery, and sauté 3 minutes or until vegetables are tender. Stir in brandy, and cook 1 minute. Stir in tamarind paste, tomato paste, and broth. Bring to a boil, reduce heat, and simmer 45 minutes.
2. Process one-third of mixture in a blender or food processor until shells are coarsely chopped. Pour mixture through a wire-mesh strainer into a large saucepan, pressing down with back of a wooden spoon. Discard shells. Repeat procedure twice.
3. Add cream to sauce, and cook over medium-high heat until thoroughly heated. Stir in salt and hot sauce.
4. NOTE: If there is any extra sauce, serve with hot pasta or other grilled seafood.
|
|