American Sauce for Lobster from an Old Recipe
Sauces and Marinades • American
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Shallot 1 piece
- Celery salt 1 piece
- Onion 1 head
- Olive Oil 1 tablespoon
- Apple Wine to taste
- Fish Oil to taste
- Tomato Puree to taste
- Sherry 0 fl oz
- Butter 2 pieces
- Cayenne Pepper a pinch
- Wheat Flour to taste
- Lobster tails 1 piece
Step-by-Step Guide
Step 1
Finely chop the blanched shallot, a piece of celery, and the onion, pour in 1 tablespoon of olive oil, and half white wine with strong fish stock, boil several times, and remove all fat.
Step 2
Add the juice of the live lobster, a piece of butter (dusted with a small amount of flour), tomato puree, and a shot of sherry.
Step 3
Reduce to the desired thickness and strain.
Step 4
From the boiled lobster, remove the insides and the white fatty parts, pass them through a fine sieve, and combine with the sauce over steam, without allowing it to boil.
Step 5
In the finished hot sauce, add a piece of butter and a little cayenne pepper 15 minutes before serving.
Step 6
Keep covered over steam (in a pot with hot water) until serving.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!