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

1. In a saute pan, heat the olive oil and butter.
2. When the pan is smoking hot, add the lobster shells.
3. Saute the shells for 2 to 3 minutes, or until bright red.
4. Add the shallots and garlic and saute for 1 minute.
5. Stir in the tomato puree.
6. Flambe the brandy.
7. Pour in the shrimp stock and white wine.
8. Season with parsley, salt, and pepper.
9. Bring the liquid up to a boil.
10. Simmer for 15 minutes.
11. Remove from heat and strain through a fine chinois into a sauce pot.
12. Whisk in the cream and bring up to a boil.
13. Reduce to a simmer.
14. Simmer for 2 to 3 minutes.
15. Mount in the 3 tablespoons butter.
16. 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)