LOBSTER SAUCE
Provided by Food Network
Categories condiment
Time 2h10m
Yield 2 cups sauce
Number Of Ingredients 16
Steps:
- In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
- Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
- Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
- Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
- Serve with roasted fish of your choice.
EMERIL'S HOMEMADE LOBSTER SAUCE
Don't toss out leftover lobster shells-use them to make this delicious sauce made with cognac, shrimp stock, vegetables, and cream.
Provided by Peggy Trowbridge Filippone
Categories Entree Dinner Sauce Ingredient
Time 1h40m
Number Of Ingredients 16
Steps:
- Gather the ingredients.
- Add the butter and oil to a medium, heavy stockpot over medium-high heat.
- Once the butter has melted, add the onion, celery, and carrots and then cook until soft, about 4 minutes. Add the shallots and garlic and cook until softened, about 2 minutes.
- Stir in the flour and continue to stir until the mixture is a light blond color, about 2 minutes.
- Add the cognac and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release any browned bits.
- Add the lobster shells, then stir in the shrimp stock. Bring to a boil over high heat.
- Reduce the heat to medium-low and add the tomato paste, salt, paprika , and cayenne. Simmer uncovered, stirring often, until the sauce is slightly thickened, about 1 hour.
- Remove the shells and strain the sauce through a fine-mesh strainer into a medium saucepan.
- Add the heavy cream and bring to a boil over medium-high heat. Reduce the heat to medium and simmer briskly until the sauce is reduced to about 3 cups, about 15 minutes.
- Use warm with seafood dishes or as a finishing sauce. Enjoy.
Nutrition Facts : Calories 149 kcal, Carbohydrate 5 g, Cholesterol 33 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, Sodium 143 mg, Sugar 2 g, Fat 13 g, ServingSize 3 cups (12 servings), UnsaturatedFat 0 g
LOBSTER CREAM SAUCE
An elegant accompaniment to any baked fish.
Provided by John Dory
Categories Accompaniment
Number Of Ingredients 10
Steps:
- Melt the butter or margarine in a sauce pan
- Add the flour, salt and pepper, mix till well blended.
- Add the cream and milk and cook over medium heat, stirring constantly until it begins to thicken
- Add the sherry and cook for one more minute.
- Add the lobster meat, a dash of nutmeg and a dash of paprika, mix well and remove from heat.
- When fish comes out of the oven, (see baked haddock with lobster sauce) pour the lobster sauce over the top of the fish and continue to cook, for an additional 5 minutes.
LOBSTER POT PIE
Provided by Brooke Dojny
Categories Milk/Cream Bake Quick & Easy Dinner Lobster Sherry Winter
Yield 4 servings
Number Of Ingredients 12
Steps:
- Divide the lobster meat into four shallow 8-ounce ramekins or gratin dishes, or place in a 1 1/2-quart shallow baking dish.
- In a large saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking, until bubbly, about 1 minute. Add the cream and sherry, bring just to the boil, and cook, whisking, until the mixture is thick and bubbly. Season with the paprika and with salt and pepper to taste. Pour the sauce over the lobster in the dishes. The sauce will thicken as it cools.
- For the topping, toss the cracker crumbs with the melted butter and paprika until well mixed. (The pies and topping can be made up to several hours ahead to this point and refrigerated.)
- Preheat the oven to 425°F. Sprinkle the crumbs evenly over the lobster mixture. Bake, uncovered, in the preheated oven until the sauce is bubbly and the crumbs are deep golden brown, 10 to 15 minutes for ramekins, 15 to 20 minutes for a large baking dish.
LOBSTER WITH PAPRIKA CREAM SAUCE
Provided by Bryan Miller
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Kill the lobsters by inserting a large knife where the tail meets the body, severing the spinal cord. Turn the lobsters on their backs, and split lengthwise. Separate the claws so they will be easier to fit into a skillet.
- Melt butter over medium-high heat in a 12- to 14-inch, highsided skillet. Briefly saute shallots, and then add paprika and tomato paste. Mix well with a wooden spoon.
- In a small saucepan, warm the Cognac over low heat.
- Add lobster bodies, flesh side down, and claws to skillet. Cook for 1 minute; add Cognac and flambe. When flames die down, add white wine and tarragon. Flip lobsters, baste them with pan juices, and cover. Reduce heat to medium-low, and cook for 20 minutes. Check occasionally, and if cooking liquid evaporates, add more white wine.
- Remove lobsters from the skillet, and keep them warm. Add tomato-cream reduction (see recipe) to the skillet, bring to a boil, and reduce liquid by half. Add white pepper to taste; the dish should not need salt because of the salty lobster juices. Pour sauce into a blender, including any particles that cling to the skillet's bottom. Puree well at high speed. Arrange half a lobster and one claw on each serving plate. Pour sauce over lobster (but not lobster claw).
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 57 grams, SaturatedFat 6 grams, Sodium 1476 milligrams, Sugar 2 grams, TransFat 0 grams
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