Prep Time: 10 minutes
Cook Time: 1 hours, 30 minutes
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
Preparation:
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 or as a finishing sauce for seafood.
Yield: about 3 cups
• Lobster Domes Recipe
Recipe Source: Prime Time Emeril by Emeril Legasse (William Morrow)
Reprinted with permission.
