| 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°skeland <roeskela@online.no> on Apr 12, 1997
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”