Lobster American Sauce

---------- Recipe via Meal-Master (tm) v8.02

Title: Lobster American Sauce
Categories: Seafood, Emeril, Ethnic, Am/la
Yield: 1 cup

1 lb Whole lobster; steamed and
-shells removed
2 tb Olive oil
1 tb Butter
2 tb Shallots; minced
1 tb Garlic; minced
2 tb Tomato puree
1/2 c Brandy
1 c Shrimp or fish stock
1/2 c White wine
1 tb Parsley; chopped
1 c Heavy cream
3 tb Butter
Salt and pepper
pn Cayenne pepper

In a saute pan, heat the olive oil and butter. When
the pan is smoking hot, add the lobster shells. SAute
the shells for 2-3 minutes, or until bright res. add
the shallots and garlic and saute for 1 minute. Stir
in tomato puree. Flambe the brandy. Pour in the
shrimp stock and white wine. Season with parsley,
salt and pepper. Bring the liquid up to a boil.
Simmer 15 minutes. Remove from heat and strain
through a fine chinois into a sauce pot. Whisk in the
cream amd brign to a boil. Reduce to a simmer.
Simmer for 2-3 minutes. Mount in the 3 tablespoons
butter. Season with salt and cayenne.

Source: Essence of Emeril, #2329, TVFN
formatted by Lisa Crawford, 4/29/96

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