American sauce for lobster according to an old recipe
1 serving
30 minutes
The recipe is taken from the book "Seafood. Very simple.
1
Chop blanched shallot onion, a piece of celery, and regular onion finely, pour in 1 tablespoon of olive oil, white wine mixed with strong fish broth, boil several times, and remove all fat.
- Shallot: 1 piece
- Celery: 1 piece
- Onion: 1 head
- Olive oil: 1 tablespoon
- White wine: to taste
- Fish stock: to taste
2
Add live lobster juice, a piece of flour-coated butter (coat the butter in a small amount of flour), tomato puree, and a shot of sherry.
- Lobsters: 1 piece
- Wheat flour: to taste
- Tomato puree: to taste
- Sherry: 40 ml
3
Boil to the desired thickness, strain.
4
Remove the insides and white fatty parts from the boiled lobster, pass them through a fine sieve, and mix with the sauce in a double boiler, avoiding boiling.
- Lobsters: 1 piece
5
Add a piece of butter and a pinch of cayenne pepper to the hot sauce 15 minutes before serving.
- Butter: 2 pieces
- Cayenne pepper: pinch
6
Keep covered with a lid before serving (in a pot with hot water).
