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Credit: Arin Kline, student, John Glenn High School, Bay City, Mich.
Sizzle, Summer 2010
2 oz. olive oil
1 lobster shell, cut into 4-5 large pieces
Salt and freshly ground pepper, to taste
2 small shallots
½ bay leaf
1 sprig tarragon
1 garlic clove
½ cup dry white wine
½ t. sugar
Pinch cayenne pepper
2 oz. brandy
3 oz. finely chopped tomato
3 oz. heavy cream
1½ T. whole butter
Method: Put olive oil and lobster shell in saucepan; bring to a simmer for 10 minutes. Season with salt and pepper. Add shallots, bay leaf, tarragon, garlic, white wine, sugar, cayenne pepper, brandy and tomato; simmer additional 10 minutes. Remove pan from heat. Remove shell and bay leaf. Add cream; bring to a simmer. Remove from heat; gradually whisk in butter. Reserve.
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