Preparation:
In a sauté pan, heat the olive oil and butter. When the pan is smoking hot, add the lobster shells.
Sauté the shells for 2-3 minutes, or until bright res. add the shallots and garlic and sauté for 1 minute. Stir in tomato puree.
Flambé 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 and bring 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 |
