Lobster American Sauce

Ingredients

1 pound whole lobster, steamed and shells removed
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons minced shallots
1 tablespoon minced garlic
2 tablespoons tomato puree
1/2 cup brandy
1 cup shrimp or fish stock
1/2 cup white wine
1 tablespoon chopped parsley
1 cup heavy cream
3 tablespoons butter
Salt and pepper and pinch of cayenne pepper

Instructions

In a sauté pan, heat the olive oil and butter. When the pan is smoking hot, add the lobster shells. Sauté the shells for 2-3 minutes, or until bright red. Add the shallots and garlic and sauté for 1 minute. Stir in the 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 for 15 minutes. Remove from heat and strain through a fine chinois into a sauce pot. Whisk in the cream and bring up to a boil. Reduce to a simmer. Simmer for 2-3 minutes. Mount in the 3 tablespoons butter. Season with the salt and cayenne.

Yield: 1 cup