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Submitted by Eric M. Williams, CEC
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.
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