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Lobster Sauce Recipe | |
Seafood | |
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Ingredients:
Veloute' Sauce (Makes 1-2/3 servings)(See directions below) I cup dry wine 1/4 cup Lobster butter OR 1 TBS anchovy paste with 2 TBS butter. i/3 cup minced lobster pinch of cayenne
Directions:
FOR VELOUTE' SAUCEUse 6 TBS butter (no substitue) 6 TBS flour 2 cups fish stock about 1/4 tsp salt pinch of white pepper 2-3 TBS coarsely chopped mushrooms (optional) Melt butter in a heavy saucepan over moderate heat. Blend in the flour, gradually stir in broth, and heat, stirring constantly, until thickened and smooth. Add seasonings and the mushrooms, (if desired), reduce heat, simmer uncovered 1/2 hour, stirring often and skimming light scum from sides of the pan as it collects.Turn heat to lowest point, cover, simmer another 1/2 hour, stirring now and then. (Note: When removing lid from sauce don't allow moisture from lid to fall into the sauce.) Strain sauce through a fine sieve and serve hot. LOBSTER SAUCE: After making the Veloute', add the cup of white wine and simmer uncovered until the sauce reduces to 2 cups.; beat in one tsp at a time of the Lobster butter or the anchovy paste with butter. Mix in 1/3 cup of the minced lobster and the cayenne. Serve over seafood, rice...etc. Makes 2 cups...calories, about 43 val per TBS.
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