Lobster Sauce

This delectable, creamy sauce, flavoured with sherry, is ideal to serve with fish souffles and hot or cold plain fish dishes. The delicate flavour of the sauce should riot be served with spicy or strong-flavoured dishes, as this would obscure its flavour.

ABOUT

1 PINT

1 X 1 lb. cooked lobster, shell split, claws cracked and grey sac removed

1 oz. butter

1 tablespoons flour

1 fl. oz. sherry

10 fl. oz. single cream

1 teaspoon cayenne pepper -|- teaspoon salt

½ teaspoon black pepper

1 teaspoon prepared French mustard

5 fl. oz. double cream

1 tablespoon lemon juice

Remove the meat from the lobster shells and claws. Remove the coral and set it aside. Chop the lobster meat finely and set it aside.

In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the lobster meat and cook it for 3 to 4 minutes, stirring occa-sionally. Remove the pan from the heat.

With a wooden spoon, stir in the flour. Gradually stir in the sherry and single cream, being careful to avoid lumps. Stir in the cayenne, salt, pepper and mustard. Set the mixture aside.

In a small mixing bowl, using a fork, mash the reserved coral to a paste. Gradually stir in the double cream, beating until the mixture is smooth and evenly coloured.

Stir the coral and cream mixture into the lobster mixture in the saucepan.

Set the pan over moderately low heat and cook the sauce, stirring constantly, for 3 to 4 minutes, or until it is hot but not boiling, and has thickened.

Remove the pan from the heat. Stir in the lemon juice. Pour the sauce into a warmed sauceboat and serve immediately.

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