Sunday, September 1, 2013

Lobster Apocalypse Part 2b: Lobster Pie - Lobster Cream Sauce

Lobster Apocalypse Part 2b: Lobster Cream Sauce
Recipe Adapted from The City Tavern Cookbook

Lobster Apocalypse Part 2a: Lobster Pie - Lobster Stock
Lobster Apocalypse Part 2c: Lobster Pie - Filling and Assembly

Yield: 2 cups
Calories per serving: Hahahaha!
Fat per serving: Don't ask.

  • 1 Cup Lobster Stock
  • 1 Cup Cream
  • 4 Tbs Butter
  • 4 Tbs Flour
  • 1 Tbs Finely chopped shallot
  • 1 Tbs Chopped Fresh Parsley
  • Large Pinch Chopped Fresh Thyme
  • Large Pinch Cayenne
  • 1 Tbs Tomato Paste
  • 2 Tbs Dry Sherry
  • Salt
  • White Pepper
Cooking Directions
  1. Melt the butter in a medium sauce pan, add the shallots and gently cook until they are softened and translucent.
  2. Add the tomato paste and whisk until the mixture is smooth.
  3. Add the flour, whisking, and cook until the roux begins to bubble. Do not allow it to color.
  4. Off heat, slowly add the lobster stock, sherry, and cream, whisking constantly. When the mixture is smooth return it to the heat.
  5. Add the remaining ingredients and bring the sauce to a boil. It should be the consistency of thick gravy. If it is too thick add more lobster stock, if too thin simmer to reduce.
  6. Season with salt a pepper to taste and set aside off heat, covered.

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