| 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
A Message from our Provider:
“There has to be more to life . . .”