| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | American | Seafood, Emeril, Ethnic, Am/la | 1 | Cup |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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