Lobster Sauce Recipe

Name: Lobster Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lobster shells from 4 lobsters, meat reserved for another use; 10 Szechwan peppercorns; 3 ounces extra virgin olive oil; 1 large white onion, cut into small dice; 1 carrot, peeled, cut into small dice; 1 stalk celery, cut into small dice; 1 ounce tomato paste; 1/2 cup brandy; 1/4 teaspoon paprika; 1/4 teaspoon ground cayenne pepper; 2 tablespoons roux, equal parts butter and flour; 1 piece star anise; 2 quarts lobster stock; Bouquet Garni; 1 head fennel, shredded; 2 teaspoons cold butter

Servings: persons

Lobster shells from 4 lobsters, meat reserved for another use
10 Szechwan peppercorns
3 ounces extra virgin olive oil
1 large white onion, cut into small dice
1 carrot, peeled, cut into small dice
1 stalk celery, cut into small dice
1 ounce tomato paste
1/2 cup brandy
1/4 teaspoon paprika
1/4 teaspoon ground cayenne pepper
2 tablespoons roux, equal parts butter and flour
1 piece star anise
2 quarts lobster stock
Bouquet Garni
1 head fennel, shredded
2 teaspoons cold butter

1
In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned.
2
Add the onion, carrot, and celery and cook until lightly caramelized.
3
Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste.
4
Deglaze with brandy and reduce by 1/2.
5
Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux.
6
Simmer covered for 1 hour.
7
Strain the sauce, discarding the vegetables.
8
Place lobster shells in a food processor and grind.
9
Return ground shells to the sauce and cook until reduced to sauce consistency.
10
Finish with cold butter whisked into sauce.
11
When butter is incorporated, strain sauce again.
12
Serve with roasted fish of your choice.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Lobster shells from 4 lobsters, meat reserved for another use, 10 Szechwan peppercorns, 3 ounces extra virgin olive oil, 1 large white onion, cut into small dice, and more.

Yes, Lobster Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lobster Sauce

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