Name: Lobster Sauce
Ingredients: 800 g Lobster shell; 3 tb Butter; 2 tb Finely chopped (brunoise) onion; 2 tb Finely chopped (brunoise) carrot; 2 tb Leek cut julienne; 1/2 tb Tomato puree; 1 tb Cognac; 1 l Heavy cream*; Salt and pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

800	g	Lobster shell
3	tb	Butter
2	tb	Finely chopped (brunoise) onion
2	tb	Finely chopped (brunoise) carrot
2	tb	Leek cut julienne
1/2	tb	Tomato puree
1	tb	Cognac
1	l	Heavy cream*
		Salt and pepper to taste

INSTRUCTIONS

I got this recipe during my apprenticeship. We used to serve it with oven
baked angler.
1. Crush lobster shell into small pieces.
2. Fry vegetables in butter.
3. Add lobster shell and tomato puree.
4. Add cognac
5. Boil up.
6. Add heavy cream.
7. Boil for 20 minutes on low heat.
8. Sift
9. Boil until the sauce get the wanted thickness
*You can substitute some of the cream with fish stock. Use beurre manie or
corn starch (sp ?) to thicken . Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by Merethe R&deg;skeland <roeskela@online.no> on Apr 12, 1997

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