American Sauce for Lobster from an Old Recipe
Sauces and Marinades | American cuisine
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
1
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Shallot - 1 piece
- Celery salt - 1 piece
- Onion - 1 head
- Olive Oil - 1 tablespoon
- Apple Wine - to taste
- Fish Oil - to taste
- Tomato Puree - to taste
- Sherry - 1 fl oz
- Butter - 2 pieces
- Cayenne Pepper - a pinch
- Wheat Flour - to taste
- Lobster tails - 1 piece
Step by Step guide
Step 1
Finely chop the blanched shallot, a piece of celery, and the onion, pour in 1 tablespoon of olive oil, and half white wine with strong fish stock, boil several times, and remove all fat.
Step 2
Add the juice of the live lobster, a piece of butter (dusted with a small amount of flour), tomato puree, and a shot of sherry.
Step 3
Reduce to the desired thickness and strain.
Step 4
From the boiled lobster, remove the insides and the white fatty parts, pass them through a fine sieve, and combine with the sauce over steam, without allowing it to boil.
Step 5
In the finished hot sauce, add a piece of butter and a little cayenne pepper 15 minutes before serving.
Step 6
Keep covered over steam (in a pot with hot water) until serving.
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