Lobster Sauce

Lobster Sauce

You must log in to upload a photo.

(5.0/5) Log in to rate this recipe!

Submitted by


1 lobster body
3 oz. standard mirepoix
olive oil – 2 oz.
paprika – 1 tbsp.
2 oz. brandy
12 oz. cream
1 cup fish stock


Sauté the lobster bodies in oil until they are red.

Add the mirepoix and sauté until an aroma is apparent.

Add the paprika; cook out for a few minutes

Deglaze with brandy.

Add the heavy cream and fish stock; reduce until nape. Adjust with slurry if necessary.


10 oz.


Sauce/Dressing/Rub, Seafood

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!