|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A lobster cream sauce is a luxurious recipe and an elegant way to finish a seafood dish, whether spooned over cooked lobster meat, shrimp, scallops, or fish. The sauce is made with the lobster shells from cooked lobsters, so make sure to save them after you have steamed or boiled whole lobsters. The shells are cooked in butter along with vegetables, cognac, shrimp stock, and tomato paste, and then strained before cream is added. What results is a velvety smooth, rich, beautiful sauce that adds sophistication to any dish, including lobster ravioli, seafood pasta, risotto, fish fillets, or even steak for a surf and turf. This recipe is taken from Prime Time Emeril by Emeril Lagasse.
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon vegetable oil
1/2 cup finely chopped yellow onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
2 tablespoons minced shallots
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1/4 cup cognac, or other brandy
Shells from 2 (1 1/2-pound) lobsters
4 cups shrimp stock, or canned low-sodium chicken broth
3 tablespoons tomato paste
1 teaspoon kosher salt
1/4 teaspoon paprika
1/8 teaspoon cayenne
1 cup heavy cream
Steps to Make It
Gather the ingredients.
Add the butter and oil to a medium, heavy stockpot over medium-high heat.
Once the butter has melted, add the onion, celery, and carrots and then 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 cognac and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release any 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 and add the tomato paste, salt, paprika, and cayenne. Simmer uncovered, stirring often, until the sauce is slightly thickened, about 1 hour.
Remove the shells and strain the sauce through a fine-mesh strainer into a medium saucepan.
Add the heavy cream and bring to a boil over medium-high heat. Reduce the heat to medium and simmer briskly until the sauce is reduced to about 3 cups, about 15 minutes.
Use warm with seafood dishes or as a finishing sauce. Enjoy.
- The shells from your lobster dinner can be stored in the fridge for up to one day after they are cooked.
- Lobster shells are rich in flavor and can be used in all kinds of dishes, such as lobster stock for soup, chowder, or risotto. It can also be made into a bisque by adding cream and cooked lobster meat.
- The same method may be used with crab or shrimp shells.
How to Store
- The sauce can be stored in an airtight container in the refrigerator for up to two days.
- You can freeze the sauce for longer storage but do so before adding the cream (cream does not freeze well). Thaw in the refrigerator and then continue with the recipe.