Lobster American Sauce
- 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
- 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.
olive oil, butter, lobster, shallots, garlic, tomato puree, brandy, shrimp, white wine, parsley, heavy cream, butter, salt
Taken from www.foodnetwork.com/recipes/emeril-lagasse/lobster-american-sauce-recipe.html (may not work)