Asian cuisine

Easy

Lobster Sauce

Name: Lobster Sauce
Prep time: 20 min
Cook time: 1 hr
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Asian Swedish
Ingredients: 200 g Butter, unsalted; 2 large Lobster shells; 2 cloves Garlic, peeled; 1 g Yellow onion, peeled and cut in 1/4; 50 g Carrot, peeled and cut; 50 g Celery, diced; 50 g Parsnip, peeled and cut; 50 g White cabbage, diced; 50 g Fennel, diced; 20 g Tomato paste; 60 g Brandy; 1000 g Water; 2 small Tomato, diced; 10 g Lemongrass, chopped; 10 g Ginger, peeled and finely cut; 5 g Red chili, roughly cut; 500 g Double cream (40% fat); 15 g Salt; 20 g Lemon juice

Chef David Lundqvist

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5 stars rating if you like it!

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Stocks are a flavorful liquid used to prepare sauce, sauces, and the basic foundation of a great dish. Stocks are a great addition to your arsenal as a home-cook, and having to know how to prepare would elevate your understanding of how food should be prepared and take it to the next level. A delicious and flavorful lobster sauce that can be used in different applications. It is made with caramelized lobster shells and a lot of vegetables to have a depth of flavor. Root vegetables such as celeriac, carrots, parsnips, celery, and fennel are used in this recipe to introduce and enhance the quality of taste in the stock. A stock-based sauce is made from a high-quality stock simmered for hours and hours to extract the wonderful aroma and texture that it contains. This lobster sauce can be paired with seafood such as baked salmon and fried scallops.

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 20 min

4 SERVING

Ingredients:

200 g Butter, unsalted
2 large Lobster shells
2 cloves Garlic, peeled
1 g Yellow onion, peeled and cut in 1/4
50 g Carrot, peeled and cut
50 g Celery, diced
50 g Parsnip, peeled and cut
50 g White cabbage, diced
50 g Fennel, diced
20 g Tomato paste
60 g Brandy
1000 g Water
2 small Tomato, diced
10 g Lemongrass, chopped
10 g Ginger, peeled and finely cut
5 g Red chili, roughly cut
500 g Double cream (40% fat)
15 g Salt
20 g Lemon juice

Directions:

Step 1

Brown 100g butter in a wide pan at medium heat. Add lobster shells, garlic, onion, carrot, celery, parsnip, cabbage, and fennel. Roast and stir for about 10 min.

Step 2

Add tomato paste and roast for about 5 more min. Add water, tomatoes, and half of the brandy. Bring to a boil and simmer for 30 min. Take off heat and rest for 10 min. Strain.

Step 3

Add lemongrass and ginger. Reduce the lobster stock in a wide pan at high heat, skim every once in a while. Reduce the double cream by 50% while stirring. Add chili, skim every once in a while. Strain.

Step 4

When lobster stock is reduced by 50%, add the double cream. Season with salt, lemon juice, and brandy.

Step 5

Mix in 100g butter to bring all the flavors together.