Lobster Tamarind Sauce

• 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

1. Saute 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 saute 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.

lobster, olive oil, onion, carrot, celery, brandy, tamarind paste, tomato paste, chicken broth, heavy whipping cream, salt, hot sauce

Taken from www.myrecipes.com/recipe/lobster-tamarind-sauce (may not work)