Recipe of Lobster American Sauce - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: Lobster American Sauce
Categories : Seafood, Emeril, Ethnic, Am/la
Serving size: 1 cup 1 lb Whole lobster; steamed and -shells removed 2 tb Olive oil 1 tb Butter 2 tb Shallots; minced 1 tb Garlic; minced 2 tb Tomato puree 1/2 c Brandy 1 c Shrimp or fish stock 1/2 c White wine 1 tb Parsley; chopped 1 c Heavy cream 3 tb Butter Salt and pepper pn 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 2-3 minutes, or until bright res. add the shallots and garlic and saute for 1 minute. Stir in 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 15 minutes. Remove from heat and strain through a fine chinois into a sauce pot. Whisk in the cream amd brign to a boil. Reduce to a simmer. Simmer for 2-3 minutes. Mount in the 3 tablespoons butter. Season with salt and cayenne. Source: Essence of Emeril, #2329, TVFN formatted by Lisa Crawford, 4/29/96 -----