Lobster Sauce Recipe

Lobster sauce recipe ingredients

This lobster sauce recipe requires a bit a work, because you have to stir it quite frequently for an hour. The sauce tastes great when poured over lobsters, but you can also eat it without any lobsters by serving it as a delicious pasta sauce over linguini.

½ cup of yellow onions
¼ cup of celery
¼ cup of carrots
4 tablespoon of unsalted butter
1 tablespoon of oil
2 tablespoons of shallot
1 tablespoon of garlic
2 tablespoons of all-purpose flour
¼ cup of Cognac
Reserved shells from 1 ½ pound of lobsters
4 cups of shrimp stock
3 tablespoons of tomato paste
1 teaspoon of salt
¼ teaspoon paprika
1/8 teaspoon of cayenne
1 cup of heavy cream

Lobster sauce recipe instructions

Chop yellow onions, celery and carrots finely. You will need ½ cup of chopped onions, ¼ cup of chopped celery and ¼ cup of chopped carrots for this lobster sauce recipe.
Place butter and oil in a stockpot and heat up over medium-high heat.
When the butter has melted, add the chopped vegetables and cook until they have turned soft. This will usually take around 4 minutes.
While the vegetables are cooking, mince shallots and garlic. You will need 2 tablespoons of minced shallot and 1 tablespoon of minced garlic for this lobster sauce recipe.
Add shallots and garlic to the pot and cook until they have turner soft, usually around 2 minutes.
Stir in the flour. Keep stirring until the mixture has developed a light bond colours. This will usually take around 2 minutes.
Add brandy and stir for half a minute. Use a wooden spoon to scrape up browned bits from the bottom of the pot.
Stir in the reserved lobster shells and the shrimp stock.
Bring the lobster sauce to a boil over high heat, and then turn it down to medium-low heat.
Stir in tomato paste, salt, paprika and cayenne.
Let the lobster sauce simmer without any lid on until the sauce has become lightly thickened. It is important to stir frequently during this period. The sauce will be lightly thickened after roughly one hour.
Use a fine-mesh strainer to strain the lobster sauce into a saucepan.
Gently stir in the heavy cream and bring the lobster sauce to a boil over medium-high heat.
Turn the heat down to medium and let the lobster sauce simmer briskly until there is no more than 3 cups of sauce left. This will normally take around 15 minutes.
The lobster sauce is now ready to use.

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Lobster Sauce Recipe