Lobster Sauce
Ingredients
- Ingredients
- Beef bone (of a lobster)
- 2 Tbsps sunflower oil
- 2 Tbsps Cognac
- 1 Tbsp Noilly Prat
- 2 carrots
- ¼ Celery
- ½ stalk Leeks
- 2 shallots
- 2 garlic cloves
- 2 Tomatoes
- 1 bay leaf
- 1 cloves
- 4 Juniper berries
- 20 grams butter
- 1 tsp Tomato paste
- 120 grams Double cream
- salt
- 1 generous pinch cayenne pepper
Preparation steps
Rinse lobster shell thoroughly, free of all tissues and pat dry. Chop shell, best done in a mortar. Then in hot oil while stirring evenly roast the shell, deglaze with Noilly Prat and Cognac and set aside.
Peel celery and carrots and cut into cubes. Rinse leek and cut into slices. Peel shallots and dice. Peel garlic cloves and cut in half. Rinse tomatoes and cut into quarters.
In a saucepan, with butter heat celery, carrots and shallots. Add tomato paste, spices and leek, stir in garlic and tomatoes, cover with water and bring to a boil while stirring. Gently simmer about 45 minutes over low heat and in between remove any foam repeatedly. Then stir in double cream and season with salt and cayenne pepper. Strain the sauce and refine as desired with whipped cream. Serve as desired.
