Lobster American Sauce

Course : Seafoods
Serves: 1
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1 pound whole lobster -- steamed and removed
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons shallots -- minced
1 tablespoon garlic -- minced
2 tablespoons tomato puree
1/2 cup brandy
1 cup shrimp or fish stock
1/2 cup white wine
1 tablespoon parsley -- chopped
1 cup heavy cream
3 tablespoons butter
1 teaspoon salt and pepper
1 dash Cayenne pepper

Preparation / Directions:

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

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