Ingredients
1 tablespoon vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1/2 cup finely chopped yellow onions
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
2 tablespoons minced shallots
1 tablespoon minced garlic
2 tablespoons bleached all-purpose flour
1/4 cup Cognac or other brandy
Reserved shells from 1 to 1-1/2 pound lobsters
4 cups shrimp stock, chicken stock, or canned low-sodium chicken broth
3 tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne
1 cup heavy cream

Instructions
Heat the oil and melt the butter in a medium heavy stockpot over medium-high heat. Add the onions, celery, and carrots and cook until soft, about 4 minutes. Add the shallots and garlic and cook until softened, about 2 minutes. Stir in the flour and continue to stir until the mixture is a light blond color, about 2 minutes. Add the brandy and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release browned bits.

Add the lobster shells, then stir in the shrimp stock. Bring to a boil over high heat. Reduce the heat to medium-low. Add the tomato paste, salt, paprika, and cayenne. Simmer uncovered, stirring often, until the sauce is lightly thickened, about 1 hour.

Strain the sauce through a fine-mesh strainer into a medium saucepan. Add the cream and bring to a boil over medium-high heat. Reduce the heat to medium and simmer briskly until reduced to about 3 cups, about 15 minutes. Use warm. (The sauce can be stored in an airtight container in the refrigerator for up to two days.)

Use with Lobster Domes.

Yield: about 3 cups

Credits
From: Prime Time Emeril by Emeril Legasse (Wm Morrow)

Shared by: Peggy, Home Cooking Guide

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